Beetroot and goat’s cheese tart recipe

By Lizzie Kamenetzky

  1. Serves 4-6
  2. Takes 20 minutes to make, 25-30 minutes to cook
  3. Rating

Beetroot and goat's cheese are a truly complimentary combination. Wrap them in pastry and you've got a divine veggie tart.

tried and tested
Beetroot and goat’s cheese tart


  1. 2 large beetroot, peeled and coarsely grated (220g grated weight)
  2. 3 tbsp crème fraîche
  3. 2 tbsp creamed horseradish
  4. 2 tbsp chopped fresh dill, plus extra sprigs to serve
  5. 500g puff pastry
  6. Plain flour for dusting
  7. 200g goat’s cheese, cut into rounds
  8. Handful of watercress


  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Place the beetroot in a bowl with the crème fraîche, horseradish and the chopped dill. Season well, then mix to combine.
  2. 2. Put a baking sheet in the oven. Roll out the pastry on a lightly floured surface to the thickness of a pound coin. Cut out a rough 28cm circle, discard the trimmings, then put on a flat baking sheet (this makes it easier to transfer the tart to the preheated baking sheet).
  3. 3. Spread the beetroot over the pastry, leaving a 2cm border around the edge, then top with the goat’s cheese. Transfer the tart to the preheated baking sheet, then cook in the oven for 25-30 minutes until the pastry is golden and crisp. Scatter over the dill sprigs and top with the watercress to serve.

Nutritional info

Per serving (based on 6): 410kcals, 27.8g fat (15.5g saturated), 12.1g protein, 29.6g carbs, 4.5g sugar, 1.2g salt

Chef's tip

You may want to wear rubber gloves when peeling and grating the beetroot so your hands don’t get stained.


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September 1

This has been our favouritw tart and everyone who have tried it loves it. I use another pie crust with soy flour and serve it with a ruccola tomato sallad with balsamico and evo oil. Great recipe!

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