Diva Tasting: Beet And Goat Cheese Tart

One of my favorites is Beet and Goat or Feta Salad.  I’ve kicked it up a bit with this one.

Beet And Goat Cheese Tart


1 Packaged Pie Crust Rolled Out


8 Ounces Cold Creamy Fresh Goat Cheese

1 Jar of Pickled Beet Slices

4 Pinches Kosher Salt

4 Tiny Pinches Cayenne Pepper

4 Sprigs Fresh Lemon Thyme


  1. Preheat oven to 450 degrees F (230 degrees C).

  2. Turn out prepared dough onto work surface, to form a 1/4-inch-thick bottom crust. Place crust on parchment lined baking sheet.

  3. Crumble 2 ounces goat cheese onto crust. Lay beet slices on top of goat cheese in a single layer. Season with a pinch of kosher salt, small pinch of cayenne pepper. Fold all the edges over to form a tart like pie.

  4. Bake until cheese is bubbling and figs are glazed, about 25 minutes. Garnish with sprigs of lemon thyme.

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