Savory Beet Tart With Radishes And Radicchio Recipe

Name: Savory Beet Tart With Radishes And Radicchio
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 sheet all-butter puff pastry; 1 leek; olive oil; 4 medium-sized beets; 1/4 cup balsamic vinegar; 2 radishes, thinly sliced; 1/4 small radicchio, core removed and thinly sliced; 1/2 cup ricotta; 1 egg, separated; 1/4 cup grated gruyere; zest of 1/2 lemon; salt and pepper; arugula (optional)

Servings: persons

1/2 sheet all-butter puff pastry
1 leek
olive oil
4 medium-sized beets
1/4 cup balsamic vinegar
2 radishes, thinly sliced
1/4 small radicchio, core removed and thinly sliced
1/2 cup ricotta
1 egg, separated
1/4 cup grated gruyere
zest of 1/2 lemon
salt and pepper
arugula (optional)

1
Preheat the oven to 400 degrees F and set the puff pastry aside to defrost.
2
Wash and clean the leek, making sure to remove any dirt, and slice thinly, using only the white and light green parts. Heat a pan over medium heat with a tablespoon or so of olive oil and add the leeks. Season lightly with salt and cook just until soft, 5-10 minutes.
3
While the leeks are sweating, peel the beets and slice thinly, about 1/8-inch thick.
4
Once the leeks are soft, remove them from the pan, and add the beets, adding more olive oil if needed. Season with salt and pepper and add the balsamic vinegar. Turn the heat down to medium-low and let the liquid reduce, 5-10 minutes.
5
While the beets are cooking, prepare the filling. Place the ricotta, egg yolk, gruyere, and lemon zest in a bowl and mix to combine. Season with salt and pepper.
6
On a well-floured surface, roll out the dough. Lightly score a border about 1/2-inch from the edge of the dough. Brush the dough all over with the egg white and place in the oven for 3 - 5 minutes or just until the egg white has set. (This will keep the dough from getting soggy)
7
Spread the ricotta mixture evenly over the dough, making sure to not go beyond the scored edge. Top it with the leeks, then the beets. Roast 20 minutes, remove from the oven and add the radishes and radicchio. Roast 5 to 10 minutes more until the beets are tender and the dough is golden around the edges.
8
Top with arugula or any fresh herb like parsley, chives or basil and serve warm or at room temperature. Enjoy!

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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

You need 13 ingredients. The key ingredients include: 1/2 sheet all-butter puff pastry, 1 leek, olive oil, 4 medium-sized beets, and more.

Yes, Savory Beet Tart With Radishes And Radicchio 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.

That's it — enjoy your meal!

Savory Beet Tart With Radishes And Radicchio

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions