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Beet and Orange Goat Cheese Tart with a Tarragon Crust

Cook Time 30 mins
Course Appetizer, Snack
Servings 8 slices


Tarragon Crust

  • 1 1/2 cups flour
  • 12 tbsp unsalted cold butter
  • 1/2 tsp salt
  • 1 1/2 tsp dried tarragon
  • 3-5 tbsp ice cold water

Goat Cheese Filling

  • 8 oz goat cheese
  • 1/2 shallot
  • 1 tbsp lebne
  • 1 tbsp heavy cream
  • 1/2 tsp salt


  • 3 roasted beets at room temperature
  • 2 oranges supremed
  • 2 tbsp honey
  • 2 tbsp shelled roasted pistachios


Make the tarragon crust

  • Combine flour, salt and tarragon in a food processor. Pulse about 10 times until tarragon is evenly dispersed in mixture
  • Cut cold butter into small cubes and add to food processor. Pulse until flour looks like cornmeal
  • Start to add cold water tablespoon by tablespoon. Stop adding water once mixture sticks together
  • Take dough out of food processor, cover, and form into a disc
  • Place dough in fridge for 30 minutes
  • Heat oven to 400 F
  • Roll dough out about 1/8 inch thick and place into a tart pan
  • Using a fork prick holes into the base of the tart dough
  • Cover crust with foil and add pie weights on top of dough. Place in the oven for 15-20 minutes until crust just starts to golden
  • Let the crust cool before adding filling


  • Set oven to 350 F
  • Finely chop shallot in a food processor
  • Add goat cheese, lebne, heavy cream, salt and egg and blend into food processor with shallot until creamy
  • Add filling to tart and place in oven for 10-15 minutes. Remove from the oven once the filling has set

Tart Topping

  • When tart is still warm, top honey on top of goat cheese
  • Thinly slice roasted room temperature beets*
  • Supreme orange slices
  • Make any pattern with the beets and orange on the tart
  • Roast pistachios on stove in a small pan
  • Top tart with roasted pistachios


*To prepare the beets: roast in oven at 450 for 40-60 minutes until the beet is tender and can easily be stabbed with a fork. Peel the beet once cooled.