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 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.
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.
What is your favourite beetroot recipe?Print
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.
- 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
- 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.
- 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.
- Category: Starter
- Cuisine: English
- 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