Beetroot and goat’s cheese tart

  • Serves 4-6
  • Takes 20 minutes to make, 25-30 minutes to cook
  • Easy
Beetroot and goat's cheese are a truly complimentary combination. Wrap them in pastry and you've got this divine veggie tart recipe.

Nutritional info per serving

For 6 servings

  • Calories410kcals
  • Fat27.8g (15.5g saturated)
  • Protein12.1g
  • Carbohydrates29.6g (4.5g sugar)
  • Salt1.2g

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


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

From January 2011

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