Miso-Roasted Beetroot and Goat Cheese Tart
Earthy roasted beets with creamy goat cheese on a flaky pastry crust, finished with a miso glaze. This mediterranean-inspired vegetarian ready in about 65 minutes layers olive oil, miso paste, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 medium, peeled and diced into 1/4-inch cubes beetroot
- 2 tbsp olive oil
- 1 tbsp miso paste
- 1 tsp maple syrup
- 1 (17 oz), thawed puff pastry sheet
- 4 oz, crumbled goat cheese
- 1 tbsp fresh thyme leaves
- 1 tsp lemon zest
Instructions
- Step 1: Preheat oven to 400°F. Toss 4 medium diced beetroot with 2 tbsp olive oil, spread on a parchment-lined sheet pan, and roast for 25 minutes until tender.
- Step 2: Whisk 1 tbsp miso paste, 1 tsp maple syrup, and 1 tbsp water to make glaze. Brush half over roasted beets.
- Step 3: Roll out puff pastry sheet on a floured surface. Transfer to a baking sheet and brush edges with water. Spread roasted beets evenly over pastry, then sprinkle with 4 oz crumbled goat cheese and 1 tbsp fresh thyme. Bake for 20 minutes until pastry is golden. Sprinkle with lemon zest before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Roasted Beetroot and Goat Cheese Tart take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Miso-Roasted Beetroot and Goat Cheese Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Miso-Roasted Beetroot and Goat Cheese Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Roasted Beetroot and Goat Cheese Tart for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Miso-Roasted Beetroot and Goat Cheese Tart?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
