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Phyllo Wrapped Beet and Goat Cheese Tart

Flaky phyllo dough, creamy goat cheese, and roasted beets come together for the perfect appetizer with a sweet drizzle of honey on top!
Prep Time 30 mins
Cook Time 12 mins
Course Appetizer
Servings 6 tarts


  • 1 egg white
  • 2 tbsp olive oil
  • 1 ½ tbsp water
  • 18 sheets phyllo dough
  • 12 slices roasted beets
  • 4 oz goat cheese log, cut into 6 slices
  • 6 tbsp toasted chopped walnuts
  • 3 tsp honey plus a little extra to drizzle on top at the end
  • 1 tbsp dried tarragon


  • Preheat your oven to 400°
  • Start by making your egg wash by whisking together egg white, water, and olive oil.
  • Lay out your first sheet of phyllo dough on a piece of parchment paper. Lightly brush the entire sheet with your egg wash. Lay another sheet of phyllo dough on top of the first and brush again. Repeat with a third and final sheet of phyllo dough.
  • Next, place one slice of roasted beet in the middle of the brushed phyllo dough sheets.
  • Add a slice of goat cheese on top of the beet slice, and then top with another beet slice.
  • Drizzle the top of the beet and goat cheesed stack with ½ tsp of honey and a pinch of dried tarragon. Add 1 tbsp of chopped walnuts.
  • Start wrapping up your tart by folding one corner of the phyllo dough sheets to the middle of the beet and goat cheese stack. Then fold the corner of the first fold to the middle of the tart. Continue around the entire tart until all sides have been folded in and the phyllo dough encloses the beet and goat cheese stack.
  • Repeat steps 3-7 to make the remaining 5 tarts.
  • Once you have your tarts, lightly brush the tops with a little more eggwash and place on parchment paper on a baking sheet in the oven for about 12-15 minutes until the tops are starting to brown.
  • After the tarts are cooked, remove from the oven and immediately drizzle with a little bit of honey. Then they're ready to serve!
Keyword beet, goat cheese, phyllo, tart