Roasted Beet and Mushroom Tart with Honey-Thyme Ricotta (45-Minute Vegetarian)
Glossy roasted beet slices and browned mushrooms sit on a creamy honey- and thyme-scented ricotta spread, all baked in a flaky pastry until the edges are crisp and golden. The combination gives contrasting textures: silky cheese, tender roasted vegetables, a crisp pastry rim, and a crunchy walnut finish.
Swap ingredients freely for seasonal or pantry variations: use store-bought puff pastry or a savory shortcrust; substitute goat cheese for part of the ricotta for tang; trade walnuts for toasted hazelnuts or pecans. For a vegan variation, choose a plant-based ricotta, olive oil wash instead of egg, and maple syrup in place of honey.
Serve warm or at room temperature as a festive vegetarian main, centerpiece for holiday brunch, or an elegant appetizer for December gatherings. Pair with a bright green salad, peppery arugula, or a light soup. Tip: make the roasted beets a day ahead to save time and deepen flavor.
How to Make It
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1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment.
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2
Wrap beets tightly in foil and roast directly on the oven rack for 30–40 minutes until a skewer slides through. Alternatively, parboil beets 20–30 minutes until tender. Cool, peel, and slice beets into 3–4 mm rounds.
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3
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and a pinch of salt and cook without stirring for 3 minutes to develop color, then stir and cook 2–3 more minutes until softened and browned. Add minced garlic and cook 30 seconds until fragrant. Stir in balsamic vinegar, cook 1 minute to glaze, then remove from heat.
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4
In a bowl, combine ricotta, honey, lemon juice, thyme leaves, half the Parmesan (20 g), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning.
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5
On a parchment-lined sheet, unroll the puff pastry and, using a knife, score a 1.5 cm border around the edge without cutting through. Dock the interior lightly with a fork.
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6
Brush the border with the beaten egg. Spread the ricotta mixture evenly inside the scored border, leaving the rim clear.
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7
Arrange roasted beet slices in an overlapping pattern over the ricotta. Spoon the glazed mushrooms onto the tart, distributing them evenly. Sprinkle the remaining Parmesan over the top and tuck a few thyme sprigs if desired.
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8
Brush the exposed pastry border with more beaten egg. Bake the tart in the preheated oven for 20–25 minutes until the pastry is puffed and golden and the filling is set.
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9
Remove from oven and let rest 5 minutes. Scatter toasted chopped walnuts over the tart and finish with a light drizzle of honey and a grind of black pepper.
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10
Slice and serve warm or at room temperature. Store leftovers wrapped in the refrigerator up to 2 days; refresh in a 180°C (350°F) oven for 8–10 minutes before serving.
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