This tart flips the script (literally!) on traditional tarts. By baking it upside down, the beets caramelize against the pan, creating a glossy, jewel-toned top once flipped. Paired with creamy goat cheese, fresh arugula, crunchy pomegranate seeds and rasberry balsamic reduction? You’ve got yourself a dish that’s as visually stunning as it is delicious. Low on effort. Big on impact. Just how I like it!
Upside Down Beet & Goat Cheese Tart
3 medium pre-cooked beets, thinly sliced
2 tbsp olive oil
2 tbsp Tuscanini raspberry balsamic glaze, plus more for finishing
1 sheet of puff pastry, thawed
5 oz goat cheese, crumbled
arugula, for topping
pomegranate seeds, for topping
Method:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Drizzle the olive oil and balsamic glaze in the center of the parchment paper. Top with 5 rows of overlapping beets, a bit smaller than than the size of the puff pastry sheet. Top with half of the goat cheese and cover with the sheet of puff pastry (lighty roll out to smooth the folds if folded). Brush with eggwash and transfer to the oven. Bake until puffed and golden brown, about 20 minutes.
Remove from the oven and flip the tart onto a serving tray. Remove the parchment and set aside to cool.
Once cooled, topped with the remaining half of the goat cheese, arugula, pomegranate seeds and a drizzle of the balsamic glaze.
NOTE: If you can’t find Tuscanini’s raspberry balsamic, you can use the classic one.
If you don’t like goat cheese, you can use feta instead.
Related Recipes:
beet “ravioli” with whipped feta
beet kale and goat cheese shakshuka
