Roasted Beet Tartlettes with Brandy Caramelized Onions and Goat Cheese

Because I do what I do, I thoroughly enjoy being in the kitchen. Or, maybe it’s the other way around. Either way, while I love a good quick dish just as much as the next person, I also appreciate things that take some time.

These pretty roasted beet tartlettes are somewhere in between. The word “tartlette” alone may sound like some fussy little thing that takes forever to make, but that’s really not the case.

Roasted Beet Tartlettes recipe from BaconFatte.comThere are times and places for tasteful shortcuts, and this is one of them.

There are also times and places for adding a heartfelt – or, heart shaped – detail to something to make it special, and this is one of those, too. These tartelettes just had to have heart shaped beets as far as I was concerned because I wanted to make something special for Valentine’s Day.

Roasted Beet Tartlettes recipe from


Ready-made puff pastrypre-cooked beets cut into little a-symmetrical hearts, and velvety brandy-caramelized onions from another delicious recipe that we recently enjoyed make this recipe as easy as can be. And just because I took a few shortcuts doesn’t mean these babies are anything but divine!

Roasted Beet Tartlettes recipe from

You first taste the ever-so lightly crisped puff pastry. And then the layers of flavors come in… the naturally sweet and earthy roasted beets. The sweet, savory, velvety brandy-caramelized onions. And the tangy little bites of goat cheese. And all of these lovely textures and flavors are topped with delicate microgreens. Daikon migrogreens in this case, because the leaves have a ‘heart’ of their own.

The tartlettes are a perfect first course… Something to nibble on while your mains finish cooking. They’re also really pretty served alongside a salad. You could even consider them a not-so-sweet dessert course – something to go with that last glass of wine.

Roasted Beet Tartlettes recipe from


However you serve them, I hope you love them.


Roasted Beet Tartlettes with Brandy Caramelized Onions and Goat Cheese
Prep time
Cook time
Total time
Roasted Beet Tartlettes with Brandy Caramelized Onions and Goat Cheese combine all the best textures and flavors for the perfect appetizer, salad accompaniment, or even a not-so-sweet dessert course.
Recipe from:
Cuisine: Appetizers, Small Plates, Side Dishes
Serves: 4 - 6
  • 1 sheet puff pastry - thawed
  • 1 egg, slightly beaten
  • ⅓ cup brandy-caramelized onsions (recipe here)
  • 2 – 3 medium beets - cooked (about 8 - 10 ounces)
  • 2 – 3 ounces goat cheese (about ¼ cup)
  • Fresh microgreens, such as Diakon Radish, for garnish (optional)
  1. Preheat oven to 400°F.
  2. Line two cookie sheets with parchment paper and set aside.
  3. Wash and trim beets, add ½” of water to a small lidded pan, and cook beets over medium heat for 15 – 20 minutes or until fork tender. When cooked, remove beets from pan and allow to cool. Or, use pre-cooked beets.
  4. Slice cooked beets into ⅛ - ¼” slices and, using a small heart-shaped cookie cutter, cut as many hearts as you can from the beets. Or, just dice the beets.
  5. Place a large sheet of parchment paper on your counter (weight the corners to hold them in place if needed), and sprinkle with flour. Unwrap puff pastry sheet, and roll out slightly to approximately 12x14”. Cut sheet into three strips, and then cut the strips into squares. Using a paring knife, lightly outline a ¾” border around each of the squares. Then, using a fork, gently score the centers of each square. See photos below.
  6. Move squares to parchment lined cookie sheets, leaving just a little space between each square. Brush the edges of each square with egg using a pastry brush (optional, but helps pastry brown nicely). Lightly layer the centers of each square with caramelized onions, then goat cheese, then beets.
  7. Bake for 6 – 10 minutes, or until pastry is puffy and lightly golden brown. Then remove from oven and garnish with microgreens (if using) just before serving. Serve warm - right from the oven, at room temp, or even chilled.
Cook's Notes:
Makes 9 tartlettes

*Just a quick visual (below) explaining the border, scoring, and layering steps 5 and 6 in the recipe (above).

Roasted Beet Tartlettes recipe from

Roasted Beet Tartlettes with Brandy Caramelized Onions and Goat Cheese

I would LOVE to know what you think of this recipe when you try it!

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Roasted Beet Tartlettes recipe from

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6 comments… add one
  • sippitysup February 4, 2017, 9:05 am

    Ready made pastry is a shortcut I endorse. I like Dufour. It’s made with French butter and it’s frankly better than anything I can make at home. Something magical happens as butter melts into well-prepared puff pastry. The water trapped within becomes steam. The steam rises, forcing each layer upward. This makes a final product with a million flaky layers you never would have guessed were there when you rolled the pastry out. So I can just imagine how light a crackly these gorgeous “tartlettes” can be. GREG

    • Michele Phillips February 22, 2017, 10:51 pm

      Well if that doesn’t just sound like the most amazing thing ever… As always your detailed descriptions form the perfect vision, and now I’m on a mission to find Dufour. Thank you!

  • Richard Phillips February 4, 2017, 11:27 pm

    These were amazing!!!

    • Michele Phillips February 22, 2017, 10:53 pm

      A much appreciated review from my Chief Taste Tester! 😉

  • annie@ciaochowbambina February 6, 2017, 4:28 am

    I know if someone prepared these tartlettes for me, I’d feel pretty special! It doesn’t matter what’s paired with puff pastry – it’s always spectacular, but those little beet hearts are the sweetest! Thanks for sharing!

    • Michele Phillips February 22, 2017, 10:55 pm

      Couldn’t agree more, Annie! Puff pastry is some kind of special magic, and the perfect thing for little beet hearts. Thanks so much for stopping by! 🙂


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