Beetroot Tart with Dairy-Free Cheese & Gluten-Free Puff Pastry

Plant-Based | Gluten-Free | Elegant | Delicious

Serves: 4–6

Time: 50 minutes (including baking)

🧾 Ingredients

For the Tart:

• 1 sheet gluten-free puff pastry, thawed (e.g., Schär, GeeFree, Jus-Rol GF)
• 3 medium cooked beets, thinly sliced
• 1/2 cup dairy-free cheese (suggestions: Kite Hill Ricotta)
• 1 small red onion, thinly sliced (optional for contrast)
• 1 tablespoon fresh Dill 
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze reduction (made with B&A Soup)
• Salt & cracked pepper to taste

Optional Garnish:

• Arugula or microgreens
• Crushed pistachios or walnuts (if not avoiding nuts)
• Balsamic Beet & Apple Glaze reduction

👩🍳 Instructions

1. Preheat Oven

Preheat to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare Puff Pastry

Gently unfold the gluten-free puff pastry on the prepared sheet. Score a 1-inch border around the edges with a knife (don’t cut all the way through). Prick the center with a fork to prevent puffing.

3. Layer the Filling

Spread or crumble the dairy-free cheese evenly across the center. Layer sliced beets over the cheese in a circular or shingled pattern. Add thin onion slices if using.

4. Season & Dress

Drizzle olive oil over the top, sprinkle with thyme, salt, and pepper.

5. Bake

Bake for 25–30 minutes, or until the pastry is golden and crisp.

6. Finish & Serve

Drizzle with Beet & Apple balsamic glaze just before serving. Garnish with arugula, crushed nuts, or a light vegan yogurt drizzle for creaminess.

🌿 Serving Ideas

• Serve warm or at room temp with a side salad of citrus-dressed greens.
• Great for brunch, a picnic, or as a holiday appetizer.