Roasted Beets 'n' Brie Puff Pastry Tart

Roasted Beets and Brie Puff Pastry Tart

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  • 2 cups Chioggia small beets
  • 2 table spoons good quality e.v.o. oil
  • 2 tsp dried thyme
  • Salt and pepper to taste
  • 200 g brie cheese sliced thin
  • 1 sheet store bought puff pastry, thawed, cut in half


  1. Preheat the oven to 400° F.
  2. Wash and peel beets, place them on aluminum foil, drizzle with olive oil, and wrap in the foil. Bake for 30 minutes to 1 hour depending on the size (ours were small), or until they are knife tender and can be pierced with the tip of a paring knife with ease. Once the beets are knife tender, remove them from the oven and set aside to cool in the foil wrap.
  3. In the meantime, take thawed store bought puff pastry and cut in half. You will get 2- 25 cm x 13 cm rectangles.
  4. Place on a parchment lined baking sheet.
  5. Score lightly with a pairing knife 2 cm from the outer edges, forming a nice border around the rectangles. Brush the edges with a little water.
  6. Take brie and slice into thin pieces. Place sporadically over puff pastry staying inside the borders.
  7. Slice the beets, now cooled.
  8. Place beets on top of brie. Drizzle with olive oil, sprinkle with thyme, season with salt and pepper.
  9. Bake in the pre heated oven at 400° F. for about 20 minutes or until bottom and edges are a nice golden brown.
  10. Take out of oven, slice and serve immediately


The store bought puff pastry comes with two rolls. Leave the puff pastry that you are not going to use back in the freezer for a later use, or if you want to make more than two of these tarts you can use it up.
Remember to score the edge to form a nice crust border but do not cut through fully just lightly score the surface.


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