This goat’s cheese and beetroot tart is pure comfort food, however still light enough to be enjoyed on a summer’s day. It makes for the perfect starter or light lunch for when you have guests over.
The prep time is next to nothing and after that the goat’s cheese and beetroot tart can sit in the oven, freeing you to tend to your guests. Furthermore, the first beetroot of the season will be available soon.
Perhaps you even have them in the garden yourself? What could be better than using the tasty seasonal vegetables in you daily cooking?
goat’s cheese and beetroot tart
A goat’s cheese and beetroot tart is a delightful dish because it is perfectly balanced. Beetroot has a beautiful savoury, earthy flavour, with a delicate sweetness to it.
This sweetness is especially apparent when the beetroot is baked or roasted. You will be amazed how well beetroot works with the goat’s cheese flavours.
So even if you might think that you are not the biggest fan of goat’s cheese, you owe yourself to try out this recipe. Trust me.
the goat’s cheese
As a lover of goat’s cheese, I love them in it in all shapes and sizes. The cheese can be soft or hard, but if you can get your hands on a lovely crumbly goat’s cheese, it’ll work well with the beetroot.
One type that works particularly well is Valencay, which is a French goat’s cheese that resembles a grey pyramid. It has an excellent texture and is very delicate – a top notch goat’s cheese and beetroot tart.
beetroot
Beetroot is often associated with winter, such as my roasted beetroot. They are every bit as delicious in the summer. In fact, even better now when they are freshly dug up.
Beetroot is excellent as a summer vegetable and treated right you can use it for salads as well, as I did here in my smoked salmon salad with beetroot.
Beetroot is very rich on vitamin A and C, as well as the minerals calcium and iron. Research shows that beetroot has an extremely high content of antioxidants, believed to strengthen the immune system and prevent many serious illnesses.
Apparently, according to ancient Romans, beetroot is an aphrodisiac. I will let you do your own research on that one.
In any case there is no denying that beetroot is a healthy vegetable to eat and that we should try to incorporate it more into our diet. If you are cooking with fresh fresh beetroot, do not throw away the leaves.
These are a great addition to a salad, or you can cook them like spinach and serve as a side for meat.
Goat’s cheese tart
The recipe is really simple to make and requires little in terms of preparation time. It is of course possible to make your own puff pastry.
However, I honestly struggle to see the added value by doing this. With this sort of thing I find it acceptable to cut corners and go with a store bought ready-made pastry.
What you can get nowadays is so good that you will never taste the difference anyway.
If the goat’s cheese scares you a little, try starting out with a milder one to see what you like. The very mild ones only taste slightly “goaty” and once baked with the beetroots the flavour will be even more subtle.
If on the other hand you simply love goat’s cheese then don’t be afraid to prepare this recipe with a stronger one.
Serving
Serve the finished goat’s cheese and beetroot tart with a sprinkle of fresh rocket salad. Also, add some roughly chopped walnuts.
The bitter flavours of both these elements work with the sweetness of the baked beetroot and the creamy goat’s cheese. It is perfect for an easy and rustic starter.
Simply slice up the tart in little squares and serve with the rocket salad on top. Serve it with a salad on the side for a lunch dish.
If you love goat’s cheese as much as I do, try my goat’s cheese salad. Otherwise, a simple cherry tomato salad is always a tasty side.
What is your favourite beetroot recipe?
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Goat’s Cheese and Beetroot Tart
- Total Time: 1 hours 15 minutes
- Yield: 6
Description
A goat’s cheese and beetroot tart is not only super easy, it’s a fantastic way to use seasonal produce. Serve for lunch, as a side dish or light dinner.
Ingredients
- 450g (1lb) beetroot, peeled
- 30ml (2 tbsp) olive oil
- salt and freshly ground pepper
- 1 pack (320g) ready-rolled puff pastry sheet
- 200g (7oz) goat’s cheese crumbled
- 9 walnuts, roughly chopped
- 60g (2oz) rocket/arugula, washed
Instructions
- Preheat the oven to 200°C/400°F/gas mark 6.
- Slice the beetroot thinly, using a mandolin.
- Place the beetroot slices in an ovenproof pan, drizzle with oil and season.
- Bake the beetroot for around 20 minutes or until cooked and tender.
- Meanwhile, put the pastry on a baking sheet. Score a small border around the edges of each piece with a knife and then prick within the border with a fork. Bake on the shelf below the beetroot for 15 minutes or until puffed and golden.
- Remove from the oven and, if the centre has risen, gently flatten it.
- Arrange the beetroot slices inside the borders then sprinkle with cheese.
- Put the tart back into the oven and cook for 10 minutes.
- Remove the tart and quickly sprinkle the walnuts on top and let the tart cook for a further 3 minutes.
- Remove from the oven, cut into 6 pieces and serve with rocket.
Notes
- If you are in a hurry and don’t have the time to roast the beetroot beforehand you can buy the beetroot pre-cooked, but they shouldn’t be of the pickled kind.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Starter
- Cuisine: English
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 7.2 g
- Sodium: 533 mg
- Fat: 30.2 g
- Saturated Fat: 12.7 g
- Carbohydrates: 25.7 g
- Fiber: 3.3 g
- Protein: 10.3 g
- Cholesterol: 41 mg
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Kim Styles
I love BBQ’D Beetroot Burgers served in a bun with sour cream and salad leaves
★★★★★
Wise Ways
I love it diced up in salads
★★★★★
Ann
I’ve tried so hard to recall a specific recipe or dish incorporating beetroot, but am drawing a blank! The one featured here looks wonderful, though, and I’d love to test it out.
cheryl hadfield
I love with a ploughmans lunch
★★★★★
Solange
Beetroot, squash and feta salad.
sharon martin
i like mind in salad but have been wanting to try making beetroot cake
Adriana Lopez Martin
I absolutely love beets and this recipe is genius! The sweetness of the beets and the filo dough buttery layers combined with dollop of goats cheese. Totally heaven!
★★★★★
Stine Mari
What a great idea for a starter! I almost never eat beetroot, but I don’t really know why. I will definitely change that. This looks good!
★★★★★
Kelly Anthony
This beautiful tart would be perfect for a lunch with my girlfriends. I also enjoyed reading more about beetroots and their benefits.
★★★★★
Vanessa
beet root and goat cheese. Can’t go wrong with that combination. The puff pastry brings it all together. Yum. Thanks for the recipe!
Linda
It’s a beautiful tart that needs to happen soon! And I love your oven – so fancy and classy; and thanks for the reminder. I need to clean up mine too.
★★★★★
Arjhon Canoy
We love goat’s cheese and We always prefer using goat’s cheese than any regular cheese when cooking if available. Can’t wait to try this one and We will be adding this recipe to our list. Thanks for sharing this recipe.
★★★★★
Gloria
Love the rustic look of this tart. What an interesting way to use beets. I would have never thought of preparing them this way.
★★★★★
Jordan
I love goat cheese and beets together – such a perfect flavor combo! It looks pretty straightforward and easy to make, too. OMG – I hate cleaning the oven!
★★★★★
Jacqueline Debono
I put beetroot in pesto. It’s so good! This tart looks wonderful. I’m a big goat cheese fan!
★★★★★
Stephanie Simmons
I love a good tart! And goat cheese and beets sound like a tasty combination!
★★★★★
Mirlene
I never thought of using beets as a tart. Love the idea. Pictures look so good.
★★★★★
Chef Mireille
I LOVE beets – this is absolutely my kind of tart – for any season!
★★★★★
Daina
Delicious!
Mark
Excellent dish! We precooked the beetroot in a pressure cooker, for convenience, but it might be even better roasted.
★★★★★