Beet Tart with Balsamic Pomegranate Glaze

MORE BEETS? YES PLEASE! For this recipe, we borrowed upon some of the flavours from our Mint and Goat Cheese Stuffed Beets, and we combined that concept with Puff Pastry to make a flatbread/tart type thing. Then, we needed to find a sauce that would go well with it, and we remembered how well pomegranate juice worked as a sauce base for our Pumpkin Pizza with Mustard Pomegranate Sauce recipe, and we decided to work with that particular ingredient again. In the end, we had a glaze with a little bit of sweetness and a little bit of tang that paired very well with all of the other flavours of our tart.

We served this as an entree with a spinach side salad, but this concept would also work very well as an appetizer/hors d’oeuvre…especially if you were to use small puff pastry cups and cut your beets to fit into bite sized morsels of deliciousness!

Time: 25 Minutes (Plus time to boil your beets if you haven’t precooked them)

Ingredients (per Tart):

  • 1/3 Sheet of Puff Pastry
  • 1 Small Beet
  • Goat Cheese
  • Fresh Mint Leaves
  • 4 Tablespoons Pomegranate Juice
  • 2 Teaspoons Balsamic Vinegar
  • 1 Tablespoon Honey
  • Dried Tarragon
  • 1/2 Tablespoon Corn Starch and 1/2 Tablespoon of Warm Water


  • Boil your beets until soft enough to pierce with a fork. Then, let sit under cool water for a bit, and peel with your thumbs (you may want a food grade kitchen glove for this to avoid dying your hands red accidentally).
  • As your beets boil, place your puff pastry sheets onto parchment paper to thaw.
  • When your puff pastry has thawed, preheat your oven to 425 degrees F.
  • Slice your beets thinly, and layer them atop your puff pastry.
  • Cut your mint into ribbons, and place those atop your beets.
  • Lastly, slice or crumble some goat cheese on your beets/mint.
  • Transfer to the oven, and bake for about 20 minutes.
  • As your tart begins baking, combine your pomegranate juice, vinegar, honey, and tarragon in a saucepan. Bring to a simmer, and allow to cook for about 10-15 minutes. Then, combine your corn starch with warm water to fully dissolve, and pour into your sauce. Allow to thicken, and then pour into a small bowl.
  • After your tart’s 20 minute preliminary cook, the puff pastry should have puffed around the edges but not yet really browned. Remove from the oven, and scoop on your glaze. Then, place back into the oven for another 5-10 minutes to finish cooking and become golden brown.
  • Plate, devour, and enjoy!

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