This Beet and Pear Tart with Goat Cheese, Honey, and Thyme is an absolute delight for the taste-buds! The vibrant red beet introduces a gorgeous splash of color and flavor combined with the sweet crisp pear and savory cheese.
Store-bought puff pastries are not my typical "go to" baking items as I am an advocate for fresh non-packaged foods (preferably gluten-free); however, life can be unbelievably busy (especially around the holidays), and sometimes we need an easy peasie no fuss recipe. This is it! These tarts are delicious and perfect for a unique and fun appetizer.
'Tis the season of joy and gratitude, and I am so thankful for family, love, and a blessed full belly. While visiting my wonderful mother and my 100-year-old grandpa in Wisconsin, this appetizer was birthed. Although not a passionate beet lover, my beautiful mother is an amazing supporter, and with an adventurous spirit, she always tries my beet dishes. This Beet and Pear Tart is now one of her favorite appetizers.
Thyme is the perfect herb for this appetizer as its subtle fragrance compliments the beet, pear, and cheese. Besides its delicious flavor, thyme offers outstanding health benefits.
Thyme helps preserve foods and protects them from microbial contamination. Adding more thyme to your foods, especially raw produce, will help ensure your food is safe to eat! Additionally, this amazing herb can help heal chest and respiratory problems including coughs, bronchitis, and chest congestion. Plus, as a nutrient-dense herb, thyme contains vast nutrients, such as Vitamin C and Iron.
Roasted Beet, Pear, and Goat Cheese Tarts can be baked any shape (this recipe uses 4x4 squares and small circles) and are best served with love and drizzled with local honey. Using a mandoline slicer will help keep the beets sliced thinly; however a pairing knife works well too. Slice pears in halves or in circles to match the sliced beets.
Roasted Beet, Pear and Goat Cheese Tarts with Honey and Thyme Recipe
1 sheet frozen puff pastry, thawed and cut into six 4 inch rounds or squares (or as already packaged)
2 small- medium red beets*, cooked, peeled and thinly sliced
1-2 small pears, cored and thinly sliced
8 oz goat cheese (or cheese alternative)
1/2 tsp fresh or dried chopped thyme
Coarse salt and ground pepper (to taste)
Local honey (to taste)
1 egg + 1 teaspoon water, beaten (optional)
*For a quick option, use packaged ready-to-eat organic cooked beets, such as LoveBeets.
1. Preheat oven to 350 degrees.
2. Roast beets (wrapped in aluminum foil) for about 20-25 minutes.
3. Place pastry rounds or cut 4 x4 squares on a parchment-lined baking sheet and prick all over with a fork.
4. Brush each tart with the beaten egg wash (optional). The egg wash helps tarts achieve a golden crispy texture.
5. Divide half the cheese among pastry rounds. Spread a thin layer of goat cheese on each tart for a bottom layer or loosely sprinkle. Top each tart with 1-2 pear slices.
6. When beets are cool enough to handle, remove skins. Using a mandolin or sharp pairing knife, slice the beets into 1/4-inch slices. Add 1-2 beet slices atop pear slices and then top with additional pear slices and remaining cheese.
7. Sprinkle with thyme and season with salt and pepper.
8. Bake until pastries are golden brown and slightly puffed, about 15 minutes*. Serve warm or at room temperature.
9. Drizzle with honey for extra flavor.
*Oven temperatures vary. Follow baking directions on puff pastry package or bake at a low temperature and watch tarts for golden brown hues.