Two-Part Beet and Goat Cheese Tart
A delicate tart with a vibrant beet puree base and creamy goat cheese filling, divided into two equal halves for elegant presentation. This french-inspired desserts ready in about 53 minutes layers sheet (10x12 inches) phyllo dough, (softened) goat cheese, heavy cream 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 210 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
- 1 sheet (10x12 inches) phyllo dough
- 2 cups (cooked, peeled, and finely grated) beets
- 4 oz (softened) goat cheese
- 1/4 cup heavy cream
- 1 tbsp (chopped) fresh dill
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly brush a 9-inch tart pan with olive oil. Layer phyllo dough in the pan, brushing each sheet with olive oil; use 3 layers to create a sturdy base.
- Step 2: Spread grated beets evenly over the phyllo base, then top with 4 oz softened goat cheese mixed with 1/4 cup heavy cream, 1 tbsp dill, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
- Step 3: Use a knife to divide the tart into two equal halves along the center; gently press each half into the pan to ensure even layers.
- Step 4: Bake for 25-30 minutes until the edges are golden and the filling is set with a slight jiggle in the center.
- Step 5: Let cool for 15 minutes, then slice into wedges. Serve with a sprinkle of extra dill and a drizzle of olive oil for finishing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Two-Part Beet and Goat Cheese Tart take to make?
Total time is about 53 minutes (25 min prep + 28 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 Two-Part Beet 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 Two-Part Beet 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 Two-Part Beet 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 Two-Part Beet and Goat Cheese Tart?
French desserts 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
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
