Home - Recipes - Kale and Beet Tart with Goat Cheese
Tarts and flans

Kale and Beet Tart with Goat Cheese

This savory tart lets the veggies shine. Topped with creamy goat cheese and crunchy cashews, it’s delicious as a light winter dinner or as an elegant lunch for guests.

Serves 4
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
558 calories per serving


> 1 small red onion
> 1 (7 oz) pkg cooked whole beets
> 2 tbsp olive oil
> 1/2 (17.3 oz) pkg puff pastry
> 2 tbsp flour, for dusting
> 1 1/2 tbsp minced garlic
> 3 cups chopped fresh kale
> 1/4 cup chopped cashews
> 1/2 (4 oz) goat cheese log


Preheat the oven to 425°F. Cut the onion into thin wedges. Pat the beets dry and cut into thin wedges. In a medium bowl, combine beets, onion, and 1 tbsp oil, tossing to coat. Season with salt and pepper. Arrange on a parchment-lined baking sheet in a single layer and bake 20 min.
Meanwhile, on a lightly floured surface, unroll the puff pastry sheet. With rolling pin, roll into a 12-inch square and place on a parchment-lined baking sheet. Prick all over with a fork and place in oven with vegetables for the last 15 min., until golden brown.
Meanwhile, in a large skillet, heat remaining 1 tbsp oil on medium-high. Add the garlic and cook 1 min., stirring constantly. In batches, add the kale and cook 5 min., until wilted, stirring often. Season with salt and pepper.
Remove pastry and vegetables from oven. Heat broiler to high. Top pastry with kale, roasted vegetables, and cashews. Crumble the goat cheese on top. Broil 2 min., until edges are deep golden brown. Cut into 4 squares and serve.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you