Beet Tart Recipe – Eats Now

Name: Beet Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups flour; 1/2 tsp salt; 7 tbsp cold butter, chopped; 1 tbsp lemon juice; 4 oz spreadable cream cheese; 1 can (15 oz) baby beets, drained and cut into wedges; 1/4 cup arugula leaves; 1/4 cup chopped walnuts, toasted; 2 tbsp parsley leaves; 1 None lemon, peel finely grated; 2 tsp olive oil

Servings: persons

1 1/2 cups flour
1/2 tsp salt
7 tbsp cold butter, chopped
1 tbsp lemon juice
4 oz spreadable cream cheese
1 can (15 oz) baby beets, drained and cut into wedges
1/4 cup arugula leaves
1/4 cup chopped walnuts, toasted
2 tbsp parsley leaves
1 None lemon, peel finely grated
2 tsp olive oil

1
Preheat the oven to 350u00b0F. Lightly grease a baking pan.
2
For the pastry, sift flour and salt into a bowl. Add butter and rub in using fingertips until mixture resembles breadcrumbs. Stir in 2 tbsp ice-cold water and lemon juice to form a soft dough. Shape into a disc. Wrap in plastic wrap and refrigerate for 30 mins.
3
Roll out pastry between 2 sheets parchment paper to a rough 14 x 8-inch rectangle. Transfer to baking pan on sheet of paper. Bake 15-20 mins, until golden. Cool.
4
Spread cream cheese on pastry. Top with beets, arugula, walnuts, parsley and lemon peel. Drizzle with oil. Season to taste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups flour, 1/2 tsp salt, 7 tbsp cold butter, chopped, 1 tbsp lemon juice, and more.

Yes, Beet Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beet Tart

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