how to make easy Beet tarts

Beet Tart With Tomatillo

Beet tart made with freshly roasted beets and placed on a puff pastry sheet
Course brunch
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 Squares
Calories 498kcal
Author Healing Tomato



  • Preheat oven to 375 degrees
  • Individually wrap the beets and place them in the oven for 30 minutes
  • Remove one puff pastry from the package and set it thaw it at room tempreture
  • Remove the tomatillo leaves and was them thoroughly
  • Cut the roasted beets into thin slices
  • Cut the tomatillos thinly too
  • Roll puff pastry sheet to fit a baking tray
  • Place the rolled puff pastry on a baking tray
  • Fold down about ½ an inch all around
  • Brush the top of the puff pastry with olive oil. Brush only a light coat but coat evenly
  • Lay down the greens on the puff pastry. Avoid the folded down edges
  • Place the beets and tomatillo alternately on the puff pastry
  • Brush the top of the beets and tomatillo with oil lightly before placing tray in oven
  • After about 15 minutes, remove the tart and brush the edges with olive oil
  • Top the tart with the remaining ingredients and place it back in the oven
  • Let it bake for another 20 minutes and then allow it to cool.
  • Top with a balsamic vinaigrette reduction


Serving: 6g | Calories: 498kcal | Carbohydrates: 23g | Protein: 6g | Fat: 42g | Saturated Fat: 8g | Cholesterol: 11mg | Sodium: 651mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 115IU | Vitamin C: 3.5mg | Calcium: 82mg | Iron: 1.9mg