Roasted Beet and Goat Cheese Tart

Roasted Beet and Goat Cheese Tart
  • Prep Time: 20
  • Total Time: 120
  • Servings: 8

Recipe Tags

About this Recipe


1 Tenderflake® Frozen Deep Dish Pie Shell, defrosted
1 lb (450 g) Red beets, trimmed
2 tbsp (30 mL) Olive oil, divided
1 tbsp (15 mL) Butter
1 Small onion, thinly sliced
1 Large egg
1 Egg yolk
1/4 cup (60 mL) Whipping cream (35%)
3/4 cup (175 mL) Fontina cheese, grated
1/3 cup (80 mL) Grated Parmesan cheese
1/2 cup (125 mL) Crumbled goat cheese, divided
2 tsp (10 mL) Chopped fresh herbs (rosemary, thyme, sage)
1/2 tsp (2 mL) Salt
Pinch pepper
1 tbsp (15 mL) Butter
1/3 cup (80 mL) Panko bread crumbs
2 cups (500 mL) Arugula
2 tbsp (30 mL) Prepared balsamic vinaigrette


DUST a clean work surface lightly with flour. Gently remove pie shell from foil using a pairing knife onto floured surface. Using a lightly floured rolling pin, roll the pie shell to 12” (30 cm) in diameter. Place prepared pie dough into an 11” (28 cm) fluted pan with a removable bottom. Place in the freezer for 15 minutes.

PREHEAT oven to 375°F (190°C).

LINE pastry shell with parchment paper and fill with raw rice or dried beans. Bake for 15-20 minutes or until the edge is light brown. Carefully remove the parchment and beans or rice and allow the pie shell to cool in the pan on a cooling rack.

ARRANGE the beets in a shallow baking dish; rub with 1 tbsp (15 mL) of the olive oil. Roast in the preheated oven for 40-45 minutes or until tender. Allow beets to cool enough to handle. Using rubber gloves, peel the beets. Skins should slide off easily.

WHILE the beets are roasting, heat a skillet over medium and sauté onions for 15-17 minutes or until golden brown and caramelized.

PLACE the cooled beets in the bowl of a food processor. Add egg, egg yolk and cream; blend well. Transfer the mixture to a large bowl, stir in Fontina, Parmesan, half the goat cheese, herbs, caramelized onions, salt and pepper. Pour filling into the tart shell and smooth the top.

MELT butter in a small skillet. Stir in panko crumbs until combined. Sprinkle the crumbs and the remaining goat cheese evenly over the filling. Bake the tart in the middle of the oven for about 40 minutes or until set. Cool in the pan on a cooling rack for 10-15 minutes and carefully remove the rim of the pan.

Top with fresh arugula dressed with ready prepared balsamic vinaigrette and serve.


Substitute squash for beets.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet