Goat Cheese and Roasted Beet Tart with Honey and Thyme

Why You’ll Love This Recipe

• Flaky, buttery puff pastry meets creamy-tangy goat cheese for an elegant yet weeknight-friendly tart.
• Roasted beets bring earthy sweetness balanced by thyme, lemon, and a gentle honey drizzle.
• A peppery arugula topper adds freshness and color right before serving.
• Works as a stunning appetizer or a light main with a simple side salad.

Grocery List

• Produce: 1.5 lb beets, 1 lemon, 2 cups baby arugula, 1 small garlic clove, fresh thyme
• Dairy: Goat cheese (6 oz), cream cheese (2 oz), heavy cream or milk (2 tbsp), 1 large egg
• Pantry: All-butter puff pastry (1 sheet), extra-virgin olive oil, balsamic vinegar, honey, kosher salt, black pepper

Full Ingredients

Roasted Beets

• 1.5 lb (680 g) medium beets (red and/or golden)
• 2 tsp extra-virgin olive oil, divided
• 1 tbsp balsamic vinegar
• 1/2 tsp kosher salt, divided

Goat Cheese Base

• 6 oz (170 g) goat cheese, softened
• 2 oz (56 g) cream cheese, softened
• 2 tbsp heavy cream or milk
• 1 tsp lemon zest
• 1 small garlic clove, finely grated or mashed to a paste
• 1 tsp fresh thyme leaves
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Pastry

• 1 sheet all-butter puff pastry (14 oz/397 g), thawed but cold
• 1 large egg, beaten (for egg wash)

Finish & Garnish

• 2 cups (60 g) baby arugula
• 2 tsp fresh lemon juice
• 1.5 tbsp honey, warmed for easy drizzling
• 1/4 tsp freshly ground black pepper
• Extra thyme leaves or small sprigs for serving

Step-by-Step Instructions

Step 1: Roast the beets

Heat the oven to 400°F (200°C). Trim beet greens, leaving 1/2 inch of stem. Rinse and pat dry. Place beets on a sheet of foil, drizzle with 1 tsp olive oil and a pinch of salt, and wrap tightly into a packet (or cover in a small lidded baking dish). Roast for 50 minutes, until a knife slides in with gentle resistance. Cool for 10 minutes, then rub off skins with a paper towel. Slice beets into 1/4-inch (6 mm) rounds or wedges.

While still warm, toss the sliced beets with 1 tbsp balsamic vinegar, 1 tsp olive oil, and a pinch of salt. Set aside.

Step 2: Make the goat cheese filling

In a bowl, combine goat cheese, cream cheese, heavy cream (or milk), lemon zest, garlic, thyme leaves, 1/4 tsp salt, and 1/4 tsp pepper. Mash and stir until smooth, fluffy, and spreadable. Taste and adjust seasoning if needed.

Step 3: Prepare the puff pastry base

On a parchment-lined baking sheet, roll the cold puff pastry to about 10×14 inches (25×35 cm). Using a knife, lightly score a 1-inch (2.5 cm) border around the edges without cutting all the way through. Dock the center all over with a fork. Transfer the tray to the fridge for 5 minutes to re-chill the dough; this helps it puff nicely.

Step 4: Par-bake and build the base

Brush the scored border with beaten egg. Bake the pastry for 8 minutes. Remove from the oven and gently press down the center with the back of a spoon or spatula, keeping the border intact and puffed. Spread the goat cheese mixture evenly inside the border.

Step 5: Arrange beets and finish baking

Shingle the beet slices over the cheese in a pleasing pattern, alternating colors if using red and golden beets. Sprinkle with a pinch of salt, a few extra thyme leaves, and a grind of pepper. Bake for 14 minutes more, until the pastry is deeply golden and crisp and the cheese is just set.

Step 6: Dress the arugula

In a small bowl, toss arugula with 2 tsp lemon juice, a pinch of salt, and a tiny splash of olive oil (about 1 tsp). Aim to just gloss the leaves without weighing them down.

Step 7: Finish, slice, and serve

Let the tart rest for 5 minutes. Top with the arugula in a loose pile. Warm the honey slightly so it flows, then drizzle evenly over the tart. Garnish with extra thyme and a final twist of black pepper. Slice into 6–8 pieces and serve warm or at room temperature.

Pro Tips

• Chill the rolled pastry briefly before baking to maximize lift and flakiness.
• Roast beets until just tender; overcooking can make them watery. Tossing them with balsamic while warm deepens flavor and keeps them juicy.
• Spread the cheese mixture on a hot, par-baked base so it softens and melds into the pastry without making it soggy.
• Warm honey flows in thinner ribbons and distributes sweetness more evenly.
• Use a serrated knife to slice cleanly through the puffed edges.

Variations

• Caramelized onion layer: Spread 1/2 cup caramelized onions under the goat cheese for deeper savory notes.
• Nutty crunch: Sprinkle 2 tbsp toasted chopped walnuts or pistachios over the finished tart.
• Herbed twist: Swap thyme for rosemary or add 1 tbsp chopped chives to the goat cheese mixture.

Storage & Make-Ahead

Roast and slice the beets up to 3 days ahead; refrigerate airtight. Mix the goat cheese filling 2 days ahead. Bake the tart up to 4 hours ahead and hold at room temperature; re-crisp at 350°F (175°C) for 8–10 minutes. Dress the arugula and drizzle honey just before serving. Leftovers keep 2 days refrigerated; reheat at 350°F (175°C) for 8–10 minutes to re-crisp the pastry.

Nutrition (per serving)

Approximate for 1 of 8 servings: 475 calories; 31 g fat; 39 g carbohydrates; 10 g protein; 2 g fiber; 9 g sugars; 560 mg sodium.