Cream Cheese & Beet Tart

Cream Cheese & Beet Tart

This fancy looking tart is a surprisingly easy to make appetizer, you can feel good about serving…and eating!

Servings: 4-6 Servings

Lactose Intolerant Vegan Dairy Free
Recipe Directions
Nutrition Information


large candy cane beet (if you can't find this variety, you can use red and golden beets)

For the crust:

1 cups all purpose flour

⅛ tsp salt

¼/ cup plus 1 tbsp extra virgin olive oil

¼ cup cold water

For the filling:

1 - 8oz container GO Veggie! Cream Cheese Alternative (Plain or Chive & Garlic), at room temperature

¼ tsp salt

1 tbsp dry thyme, chopped

1 tsp garlic powder (if using plain cream cheese alternative)

Olive oil and sea salt to drizzle on top of the tart


  1. Preheat oven to 400F
  2. Wrap beet in tin foil and bake on a baking sheet for 1 hour. Set aside to cool
  3. In the meantime, prepare the crust: combine flour and salt in a food processor. Pulse 2-3 times. Pour olive oil and pulse about 10 more times. Slowly pour water and keep pulsing until the dough comes together (you can check by pinching it together with your two fingers)
  4. Roll the dough onto a rectangular 14x4.5x1 tart pan (you can also use a round 9inch tart pan), making sure it goes all the way up the sides. Gently poke with a fork and refrigerate until ready to bake (once the beet is done)
  5. Preheat oven to 375F. Bake crust for 30 minutes, or until it start to brown lightly
  6. In the meantime, using a hand mixer whip together GO Veggie! cream cheese, salt, thyme and garlic powder until smooth. Remove tart from the oven, spread the mixture on top and continue baking for an additional 10 minutes
  7. Slice the beet very thin (here we use a mandolin) and arrange the slices on top pf the tart. Drizzle with some olive oil and sprinkle with sea salt