I’m having a moment.

beet, goat cheese & honey tart I howsweeteats.com

Like a really big puff pastry moment. I mean, HUGE moment. As in a I-made-four-recipes-in-one-day-with-puff-pastry moment. Couldn’t stop myself.

Thankfully I won’t bore you with all of them and you’ll see some in my recipe disasters later this year. Um, later this year as in four months. FOUR MONTHS. What. What is going on? Time, I hate you. Can’t you just slow the heck down? Now I say.

beet, goat cheese & honey tart I howsweeteats.com

These little tarts were inspired by a recipe in my cookbook – which is a simple roasted beet salad with goat cheese and greens – but one of Eddie’s favorites. He LOVES beets. Goes crazy over them. I can get behind them too, especially when roasted and well, especially when combined with the flakey perfection of puff pastry. GAH.

(sidebar: that sounds particularly good considering I just ate an ice cream cone the size of my head.)

I also threw some goat cheese on the tart underneath the beets and on top, sprinkled with lots of salt and pepper and a heavy handed honey drizzle. Then a few basil leaves for prettiness when finished. These are so freaking simple. The longest part is waiting for the beets to roast and if you want to serve these as an app or for guests, you can totally do that ahead of time. They are such a fun summer snack AND may I add… an awesome way to get people who hate beets to eat beets. Really, who is going to say no to butter-soaked layers of dough?

beet, goat cheese & honey tart I howsweeteats.com

I decorated (read: destroyed) a few gorgeous white cutting boards with these babies too. I want to frame the remnants and accidental art. It’s the most creative I can get – and it’s all by accident. It was like a scene from Dexter, way worse than I ever get with pomegranates. And you can use whatever color of beets you prefer – I just love the contrast of the golden and red slices. Makes it easier on the eyes. Plus, I find that the golden beets taste… something… maybe… milder? Than the red beets. I could definitely be making that up though. I don’t know anything.

In the meantime, you can make this giant puffy tart and then slice it into baby tarts and try not to eat a million of them. They are THAT good.

beet, goat cheese & honey tart I howsweeteats.com


Beet, Goat Cheese and Honey Tarts

Yield: serves 4 appropriately, 2 obnoxiously

Prep Time: 1.5 hours

Cook Time: 30 minutes


1 red beet
1 golden beet
2 tablespoons olive oil

1 sheet puff pastry, thawed
1 egg + 1 teaspoon water, beaten
6 ounces goat cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
fresh basil leaves for garnish


Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off!

Using a mandolin or sharp knife, slice the beets into 1/4-inch slices. I like to always start with the golden beet so the color remains and it doesn't turn red.

Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top - however you'd like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.

beet, goat cheese & honey tart I howsweeteats.com

and that cute.

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63 Responses to “Roasted Beet, Goat Cheese and Honey Drizzled Tarts.”

  1. #
    Laura — August 21, 2014 @ 7:15 am

    O.M.G: yesyesyes…. jessica – holy yummers. i’m salivating.


  2. #
    Angela @ Eat Spin Run Repeat — August 21, 2014 @ 7:30 am

    So stunning! I hated beets as a kid because the only way I’d ever seen them was pickled by my dad in jars. He would always manage to splatter the juice all over the inside of the dishwasher (or shall we say decorate?!) and i couldn’t stand the smell. I’m so glad my taste buds have matured though, because beets – especially in roasted tart form – are now one of my faves!


  3. #
    Nicola — August 21, 2014 @ 7:43 am

    This look so good. Need to make this ASAP!


  4. #
    DessertForTwo — August 21, 2014 @ 7:50 am

    Duuuuude. Me and beets go way back! Love this!


  5. #
    Maryea {Happy Healthy Mama} — August 21, 2014 @ 7:53 am

    I would be soooo happy if my husband loved beets. I’m the only beet lover in this house. He tolerates them because I insist on including them in our dinner often. This needs to get on my menu soon!


  6. #
    Anne — August 21, 2014 @ 7:57 am

    I dont’t really like beets but this look and sounds delicious! Saving this recipe. Thanks!


  7. #
    jenna @ just j.faye — August 21, 2014 @ 8:02 am

    So beautiful! I love everything about this recipe.


  8. #
    Kelli @ The Corner Kitchen — August 21, 2014 @ 9:29 am

    Crushing on this so hard. Seriously does not get much better than beets, goat cheese and phyllo!


  9. #
    LivinLovinSweet — August 21, 2014 @ 10:12 am

    Excuse me while i fall in LOVE with this recipe — mmmm .. .so good!!


  10. #
    Courtney — August 21, 2014 @ 10:16 am

    Looks amazing! I think I’ll add balsamic reduction when I make this, because I can’t get enough of it! Maybe a few walnuts too for some crunch.


    • Vera — July 21st, 2015 @ 6:29 am

      Love the idea of the balsamic reduction and walnuts!!!


  11. #
    Rhea {Hot Dog Its A Food Blog} — August 21, 2014 @ 11:41 am

    1) These pics are stunning 2) Isn’t it hilarious when you cut up beets? It totally looks like a crime scene. 3) I made red beet juice for breakfast one morning and had red tinted teeth all day. Can we say creepy?!


  12. #
    Lisa — August 21, 2014 @ 11:46 am

    Mine would be amaze too! I recently had a dish i cant stop thinking about. It was roasted beets, dollops of fresh ricota, mint and honey. AMAZE


    • Lisa — August 21st, 2014 @ 11:47 am

      MINT* not MINE. Mine would not be amaze! lol


      • Tamsin | A Certain Adventure — August 23rd, 2014 @ 5:05 am

        I love this idea! I adore goat’s cheese but the rest of the family aren’t too hot on it, so I’ll try substituting ricotta and a bit of mint into Jessica’s recipe and see what they think! :)

  13. #
    Anna @ Crunchy Creamy Sweet — August 21, 2014 @ 11:57 am

    Totally craving this tart! Gorgeous!


  14. #
    Kim in MD — August 21, 2014 @ 11:58 am

    I grew up hating beets, because the only way I had eaten them was pickled (yuck). As an adult, I love a good roasted beet salad, so I know I will love this pizza!


  15. #
    Sarah — August 21, 2014 @ 12:01 pm

    Wow. That looks absolutely amazing. I want to eat that right now!


  16. #
    allie@sweetpotatobites — August 21, 2014 @ 12:03 pm

    I don’t really like beets by themselves but when paired with goat cheese? yes please.


  17. #
    Averie @ Averie Cooks — August 21, 2014 @ 12:29 pm

    I love beets! Was just telling another friend yesterday how do people not like them! I want their share, and I want this tart! pinned :)


  18. #
    Eileen — August 21, 2014 @ 12:45 pm

    This tart looks so fantastic! Goat cheese and beets are one of my favorite combinations. Hooray!


  19. #
    Natalie @ Paper & Birch — August 21, 2014 @ 12:52 pm

    Wow, this looks fantastic. Love all the colours together :)


  20. #
    Sarah @ the gold lining girl — August 21, 2014 @ 1:21 pm

    Oh that made me miss Dexter so much. Such a great show. But about the food: OMG! I looooooove this more than I can put into words. I LOVE beets + goat cheese. They’re a power couple. Throw in puff pastry and honey drizzle… I’m dying. This looks so good it’s killing me. Thanks for dreaming it up for us!


  21. #
    Christina @ but i'm hungry — August 21, 2014 @ 2:00 pm

    This looks SO GOOD. Why, oh why, does my husband not like beets?! I love them, but he barely even tolerates them when I cook with them. But…. maybe I don’t care because I think I need this!


  22. #
    Larry — August 21, 2014 @ 2:10 pm

    I am NOT a beet eater… but I would maybe try one of the golden beet slices (I didn’t even KNOW beets came in other colors!).


  23. #
    Alex @ True Femme — August 21, 2014 @ 2:58 pm

    I’ve been wanting to give beets a fair shot and this sounds like a delicious way to do so!


  24. #
    Katie @ Beyond the Clothing — August 21, 2014 @ 4:47 pm

    This looks so very amazing. I’m a total junkie for goat cheese, it just goes so well on everything.


  25. #
    Michelle — August 21, 2014 @ 6:38 pm

    I love beets and goat cheese, so this has to be fabulous. Love the idea of your recipe disasters page. Somehow I have missed it in the past, but it is a great way to use good photos of bad recipes!


  26. #
    Nathalie C. | Devoted Foodie — August 21, 2014 @ 7:42 pm

    Great colors. Great flavors. Love this!


  27. #
    Jennifer Stewart — August 21, 2014 @ 8:20 pm

    LOVE LOVE LOVE beets! Don’t like the pink pee pee afterwards because it always catches me off guard. Maybe I should really check the serving sizes! Anyway, I love goat cheese and beets! I make a beet and goat cheese terrine but love the idea of honey and puff pastry. Great recipe!!!


  28. #
    Sommer @ASpicyPerspective — August 22, 2014 @ 10:21 am

    Hello gorgeous! This sounds completely amazing!


  29. #
    Phi @ The Sweetphi Blog — August 22, 2014 @ 11:57 am

    Beautiful beautiful beautiful! I love the combination of beets and goat cheese…and with a honey drizzle? on puff pastry! WOW, I need these in my life asap!


  30. #
    Janelle — August 22, 2014 @ 4:37 pm

    Beets have never been my favorite, which is rough because both of my sisters LOVE them and my parents always forget that I don’t. But I can get behind some roasted beets, and it’s hard to say no to anything on top of puff pastry!


  31. #
    Emily @ Life on Food — August 24, 2014 @ 11:33 am

    Golden beets are so pretty and I swear taste way better than the regular red ones.


  32. #
    Veronique — August 25, 2014 @ 4:28 pm

    I made this over the weekend, it was delicious! I accidentally bought phyllo instead of puff pastry, so I had to use a few sheets of phyllo instead, but it was still amazing. Thanks!


  33. #
    KitW — August 26, 2014 @ 5:17 pm

    So delicious looking! My daughter made a beet and goat cheese salad recently and we all went crazy for it. Courtney’s suggestion of adding a few walnuts sounds good, too. Does scrubbing the beets take off the skin or do you leave them on or rub them off after roasting?


  34. #
    Oona Houlihan — September 9, 2014 @ 3:15 pm

    Thanks for reminding us that despite what people tend to think with all that global food being flown in from everywhere (until that volcano in Iceland puts a stop to that …), diets were of greater variety in the “good ol’ days” than we tend to think. Today it’s mostly cattle and a “want fries with that?” approach.


  35. #
    thanksgiving — November 27, 2014 @ 1:57 pm

    Did anybody realize there is no baking temperature?


    • Jessica — November 27th, 2014 @ 2:06 pm

      there is a baking temperature. it’s the first line of the recipe.


  36. #
    Erin — January 10, 2015 @ 4:42 pm

    Made this for the 6th time today. Yum!!

    I am the only person who eats beets in my house. More beers for the best eaters!



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