This Beet Leek and Goat Cheese Tart incorporates some seasonal produce that you’ll commonly find in the transition between winter and spring. Serve this as an appetizer or even an entree for a brunch!
Most of us are in this weird transition right now from winter to spring. We’re still getting plenty of cold air (and snowfall for all you Northerners) but some days it warms up making us believe spring is just a few weeks away. Unfortunately, according to the Groundhog it’s not.
However you can still get beautiful winter produce at most farmers markets. Leeks are still in season and most places will stock organic beets. A leek is a vegetable that belongs in the onion family.
Leeks don’t have as much “potency” as onions but I believe they’re just as flavorful if not more savory! You only use the bottom white/light green portion but the top can make for a fun, farm style table decor piece.
I’m not sure why I haven’t made a savory tart before. This is such a great idea to change up your weeknight dinners or to have a fun dish to bring to a get-together! The goat cheese pairs so well with the savory leeks and subtly sweet roasted beets.Print
Beet Leek and Goat Cheese Tart
This Beet, Leek and Goat Cheese Tart incorporates some seasonal produce that you’ll commonly find in the transition between winter and spring. Serve this as an appetizer or even an entree for a brunch!
- Prep Time: 25
- Cook Time: 25
- Total Time: 50 minutes
- Yield: 1 1x
- 1 Frozen Puff Pastry Tart
- 3/4 cup goat cheese
- 2 small beets
- 2 leeks
- Italian seasoning
- Black Pepper
- Sea Salt
- Take the frozen puff pastry out of the freezer to thaw for 40 minutes.
- Pre-Heat oven to 375 degrees.
- Line a baking sheet with tin foil.
- Wash beets and slice into thin slices.
- Lay on baking sheet and drizzle with a little EVOO, Black Pepper and Sea Salt.
- Roast for 30 minutes.
- While the beets are roasting, cut the stems off the leeks and halve the leeks lengthwise. Cut the beets into thin slices crosswise.
- Heat a skillet on medium high heat and add 1/2 tbsp. of EVOO.
- Add leeks, season with a dash of black pepper and sea salt and cook for 5 minutes.
- Once the puff pastry has thawed, brush lightly with EVOO.
- Place on another lined and greased baking sheet and place in the oven for 4 minutes. You want to just brown up the bottom.
- Take the puff pastry out and spread the goat cheese over the top of the puff pastry.
- Lay the roasted beet slices on-top of the goat cheese then sprinkle the leeks over the top.
- Season with a touch of Italian seasoning, black pepper and sea salt.
- Bake for 20-25 minutes or until all sides are browned.
- Calories: 412
- Sugar: 19
- Sodium: 631
- Fat: 19
- Saturated Fat: 12
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 43
- Protein: 21
- Cholesterol: 39
Use a pizza cutter to cut the tart into smaller pieces. If you’re freezing then reheating the tart I recommend reheating it in the oven to maintain the crunchy edges!