Ricotta Tarts With Roasted Beets And Honey

Serves 9

Turn your dining room into an elegant bistro this Thanksgiving with these delectable tarts! Fragrant thyme and a kiss of gold honey add the perfect finishing touch to puff pastries filled with creamy ricotta and earthy, sweet beets.


  • 2

    large beets

  • 1

    puff pastry

  • cup ricotta
  • 1

    tbsp honey, plus more for drizzling 
  • 1

    tbsp fresh thyme 


  • 1

    Preheat oven to 425°F. Wrap beets individually in foil and place in oven. Roast for 45 minutes or until tender. 

  • 2

    Once cooled, remove the peel with your hands. With a knife, dice the beets into small cubes. 

  • 3

    Reset oven to 400°F. Slice the puff pastry into 9 squares, and press them into muffin tins. 

  • 4

    Pierce the bottoms repeatedly with a fork and bake for 15 to 20 minutes until golden. If the center of the puff pastries come out raised, simply press them down with your fingers.

  • 5

    In a bowl, combine ricotta, honey, and a pinch of salt. Transfer the ricotta to a Ziploc®  bag. With scissors, cut off one corner of the bag and pipe the ricotta into the center of the puff pastry tarts. 

  • 6

    Top each tart with cubed roasted beets, a pinch of black pepper, and a pinch of thyme. Drizzle tarts with additional honey. Serve at room temperature.