Beet Crostata Recipe

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.

📝 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

1. 1Thoroughly 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.
2. 2Cover 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.
3. 3Roast the beets at 425°F until a sharp knife slides easily to the center of the beet, approximately 1 hour and 15 minutes.
4. 4While 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.
5. 5When fully roasted, remove the beets from the oven and allow to cool.
6. 6When 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.
7. 7Slice 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.
8. 8Unroll 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.
9. 9Lightly 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.
10. 10Lay 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.
11. 11Next, fill the circle's center with more shingled beet slices.
12. 12Continue shingling the beets until you reach the top. Your stack should be about two and a half inches high.
13. 13Fold 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.
14. 14Tear 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.
15. 15Place 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.
16. 16Remove 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.
17. 17It is best if eaten warm to get the full flavor of the Gruyere cheese before it firms up. Garnish with parsley, thyme, or microgreens.