Beet Crostata Recipe

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This Beet Crostata is a rustic, savory tart featuring roasted beets, creamy cheese, fresh herbs, and a flaky pastry crust. It's an elegant appetizer, lunch, or light dinner that's perfect for entertaining.

Prep Time20

Cook Time2 25

Total Time2 45

Course: Side Dishes

Cuisine: Italian

Keyword: beets, Roasted Beets, Tart

Servings: servings

Calories: 173kcal

Author: Tara Noland

Equipment

Ingredients

6-8 small to medium beets about a pound and a half
Single pie crust refrigerated or hand-made
3 ounces grated Gruyere cheese
Crushed peppercorn medley or freshly ground black pepper
2 tablespoons honey
2-3 sprigs of fresh thyme
Flaky sea salt
Microgreens or parsley for garnish

Instructions

Thoroughly wash the beets using a scrubber and warm water. Line a large sheet pan with parchment paper. Place the clean beets on the sheet pan.
Cover the beets with aluminum foil and tuck it around the beets. Ensure the beets aren't touching, or the colors will transfer from the dark to the light beets.
Roast the beets at 425°F until a sharp knife slides easily to the center of the beet, approximately 1 hour and 15 minutes.
While the beets roast, crush the peppercorns in a spice grinder or with a mortar and pestle. You can skip this step if using regular black pepper.
When fully roasted, remove the beets from the oven and allow to cool.
When the beets are cool enough to handle, peel them. Well-cooked beets should peel easily by cutting a slit at the bottom end of the beet and pulling the skin off. If not, peel them using your paring knife.
Slice the beets into 1/4" slices using a mandoline or sharp knife. If using a mandoline, use the safety guard, as peeled beets are slippery and you can get hurt. Lightly season the beets with Kosher salt.
Unroll the pie crust and tear a clean sheet of parchment paper the same size as the crust (approximately). Lightly press the crust to even out the rolled edges. Place the pie crust on the parchment paper onto the sheet pan. Decrease the oven temperature to 350°F.
Lightly press an 8.5-inch salad plate into the crust dead center. The indentation will help you stay in the middle. Or, you can eyeball it. Place the grated Gruyere cheese inside the circle.
Lay an outer ring of beet slices on the outside edge of the cheese. The number of slices you need will determine how many you'll use. The beet slices should be shingled.
Next, fill the circle's center with more shingled beet slices.
Continue shingling the beets until you reach the top. Your stack should be about two and a half inches high.
Fold the crust over the beets, creating pleats as you go along. Pinch the pleats to keep them together. Your crostata might not be perfectly round, but that's okay; it is meant to be rustic.
Tear the leaves from a couple of thyme sprigs and sprinkle on the beets. Sprinkle on the crushed peppercorns or black pepper to taste. You can add more at the table. Before baking, the crust can be brushed with an egg wash (one lightly beaten egg plus a teaspoon of water). This makes the crust browner and has a lovely sheen. It is an optional step.
Place the crostata in the preheated 350°F oven. Roast until the crust is golden brown and the beets have softened even more. You should hear the sizzling. This takes about 45 minutes to an hour. If at any time the crust begins to brown too quickly, place a sheet of aluminum foil over the crostata.
Remove the sheet pan and allow the crostata to cool slightly. Drizzle honey over the beets before serving or on the cut slices. Sprinkle the top with flaky sea salt or kosher salt. You can serve the crostata directly from the sheet pan or use a large spatula to move it onto a serving plate.
It is best if eaten warm to get the full flavor of the Gruyere cheese before it firms up. Garnish with parsley, thyme, or microgreens.

Notes

See the post for more information, photos and tips.

Nutrition