Sweet and Sour Beetroot and Goat Cheese Tart

This sweet and sour beetroot and goat cheese tart is a delicious and easy-to-make appetizer or light lunch. The tart crust is flaky and buttery, and the filling is packed with flavor. The sweet and tangy balsamic vinegar pairs perfectly with the earthy beetroot and creamy goat cheese.

I first came up with this recipe when I was looking for a way to use up some leftover beetroot. I had roasted a few beets for dinner the night before, and I had no idea what to do with the leftovers. I decided to try making a tart, and I'm so glad I did! The tart was a huge hit with my family and friends, and I've been making it ever since.

Prep time: 20 | Cook time: 30 | Serves: 4

Ingredients

• 1 sheet puff pastry, thawed
• 2 medium beetroots, peeled and sliced
• 1 tablespoon olive oil
• 1/2 cup red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1/2 cup plain goat cheese, softened
• 1/4 cup fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. On a lightly floured surface, roll out the puff pastry into a 12-inch circle.
3. Transfer the pastry to a greased 9-inch tart pan and trim the edges.
4. In a large bowl, toss the beetroot slices and red onion with olive oil, salt, and pepper.
5. Spread the beetroot mixture evenly over the pastry.
6. In a small bowl, whisk together the balsamic vinegar and goat cheese.
7. Spread the goat cheese mixture evenly over the beetroot.
8. Bake for 25-30 minutes, or until the pastry is golden brown and the beetroot is tender.

Why It Works

• The combination of sweet and sour flavors is always a winner, and this tart is no exception. The balsamic vinegar adds a tangy sweetness that pairs perfectly with the earthy beetroot and creamy goat cheese.
• The puff pastry crust is flaky and buttery, and it provides a perfect base for the filling.
• The tart is easy to make, and it can be made ahead of time, making it perfect for parties or potlucks.