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Farmers Market Beet and Burrata Tart
Print Recipe
This vegetarian beet and burrata cheese tart combines layers of roasted gold and purple beets with creamy burrata on a phyllo dough crust.
Course
Appetizer, Main Course, Side Dish
Cuisine
Italian
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Servings
4
people
Calories
468
Author
Whitney Bond
Ingredients
6
purple & gold beets
small to medium in size
4
tbsp
olive oil
divided
2
tbsp
balsamic vinegar
1
tbsp
fresh rosemary
chopped
10
sheets
phyllo dough
8
oz
burrata cheese
Instructions
Preheat the oven to 425°F.
Peel and thinly slice the beets.
Toss the beets with 2 tbsp olive oil, balsamic vinegar and rosemary.
Place on a baking sheet in a flat layer.
Roast in the oven for 20 minutes.
Remove from the oven and set aside.
Take two sheets of phyllo dough, lay on a baking sheet and brush with olive oil, repeat until all 10 sheets of phyllo dough are stacked up.
Fold the edges of the dough over to make the crust.
Brush with the remaining olive oil.
Place the roasted beets in a layer on top of the phyllo dough.
Place in the oven and bake for 10 minutes, randomly sprinkle the burrata cheese across the top of the tart.
Place back into the oven and bake for an additional 5 minutes.
Nutrition
Serving:
2
g
|
Calories:
468
kcal
|
Carbohydrates:
38
g
|
Protein:
15
g
|
Fat:
31
g
|
Saturated Fat:
10
g
|
Cholesterol:
40
mg
|
Sodium:
327
mg
|
Potassium:
443
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
440
mg
|
Vitamin C:
6
mg
|
Calcium:
325
mg
|
Iron:
2.6
mg