JUMP TO RECIPE

Recipe

Serves

6 1×

Serves 6Prep 25 minTotal 1H30 min

Ingredients

  • 500 g raw beetroot
  • 1 sheet ready-rolled puff pastry, about 320 g
  • 1 red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon fresh thyme leaves, plus a few sprigs to finish
  • 1 teaspoon Dijon mustard
  • 150 g goats cheese
  • 1 egg, beaten, for brushing the pastry
  • Salt and freshly ground black pepper
  • A small handful of rocket, to serve (optional)

Method

  1. Heat the oven to 200°C (180°C fan). Trim and peel the beetroot. Cut it into wedges about 2 cm thick. Keep the pieces similar in size so they cook evenly.
  2. Put the beetroot and sliced onion in a roasting tin. Add the olive oil, balsamic vinegar, thyme leaves and a pinch of salt and pepper. Toss to coat. Roast for 35–40 minutes, turning once, until the beetroot is tender when pierced with a knife. Set aside.
  3. While the beetroot roasts, unroll the pastry onto a baking tray lined with its paper. Use a knife to score a border about 2 cm from the edge, taking care not to cut all the way through. Prick the centre several times with a fork. Chill the pastry for 10 minutes if it has become soft.
  4. Brush the border with beaten egg. Bake the pastry for 10 minutes, until it has started to puff and turn pale gold. If the centre has risen, press it down gently with the back of a spoon.
  5. Spread the mustard over the pastry centre, staying inside the border. Arrange the roasted beetroot and onion on top. Crumble the goats cheese over the vegetables.
  6. Return the tart to the oven for 15–20 minutes, until the pastry is crisp and deeply golden and the cheese is hot. Check the underside of the pastry before removing it from the tray.
  7. Leave the tart to rest for 5 minutes before slicing. Add a few thyme leaves or rocket, if using, and serve warm or at room temperature.

Beetroot and Goats Cheese Tart

This beetroot and goats cheese tart combines roasted beetroot, tangy cheese, thyme and crisp puff pastry. Serve it warm or at room temperature for lunch, a light dinner or a simple meal to share.

The beetroot is roasted before it goes into the tart, which concentrates its flavour and helps keep the pastry crisp. A little balsamic vinegar adds acidity, while red onion and thyme bring a savoury base. Ready-rolled puff pastry keeps preparation straightforward.

Recipe

JUMP TO RECIPE

Servings

6

Prep time

25 minutes

Cook time

65 minutes

Total time

1 hour 30 minutes

Tips

Cut the beetroot evenly. Wedges of a similar size roast at a similar rate. If some pieces are much larger, cut them smaller before roasting. The beetroot is ready when a knife enters without resistance.

Keep the pastry cool. Warm pastry can become difficult to handle and may not rise as evenly. If it softens while you prepare the topping, chill it briefly before baking.

Avoid a wet base. Roast the vegetables until tender but not sitting in liquid. If the roasting tin contains excess juice, drain the vegetables before adding them to the pastry. This helps the centre bake through rather than soften.

Use gloves when preparing beetroot. Beetroot can stain skin and boards. A washable board or a sheet of baking paper makes clean-up simpler.

Check the cheese label. If serving someone who is pregnant, follow current NHS advice on goats cheese. Current NHS advice says that pasteurised goats cheese without a white rind is safe to eat, and cheese cooked until steaming hot is also listed as safe. See the NHS guidance on foods to avoid in pregnancy.

Cool and store leftovers carefully. Refrigerate leftovers promptly in a covered container and use within two days. Reheat only once, until steaming hot throughout. For more information on safe cooking, see the Food Standards Agency guidance.

Variations

Add walnuts. Scatter a small handful of chopped walnuts over the tart before the final bake for a crisp texture.

Use another herb. Thyme works well with beetroot and goats cheese, but rosemary can be used sparingly. Finely chopped parsley is better added after baking.

Add caramelised onion. Replace the red onion with 150 g of prepared caramelised onion. Use a thin layer so the pastry remains crisp.

Change the pastry. Ready-rolled shortcrust pastry can be used instead of puff pastry. Follow the pack instructions for blind baking and adjust the final bake as needed.

Make individual tarts. Cut the pastry into six rectangles and score a border on each one. Divide the topping between them, leaving the borders clear. Check them a few minutes earlier, as smaller tarts may bake faster.

FAQ

Can I use cooked beetroot?
Yes. Use plain cooked beetroot, not beetroot in vinegar. Drain it well, cut it into wedges and roast with the onion for about 15 minutes to remove excess moisture and add flavour. Reduce the total cook time accordingly.

Can I prepare the tart in advance?
You can roast the beetroot and onion a day ahead and keep them covered in the fridge. Assemble and bake the tart shortly before serving for the crispest pastry. If the vegetables are cold from the fridge, allow a little extra baking time.

How should I serve it?
Serve a slice with a green salad for lunch or dinner. It can also be cut into smaller pieces and served as part of a buffet. The tart is suitable warm or at room temperature.

Can I freeze leftovers?
The tart can be frozen, although puff pastry may lose some crispness after thawing. Cool the portions, wrap them well and freeze. Defrost in the fridge and reheat until hot throughout.