Beetroot and goat’s cheese tart

Beetroot and goat’s cheese tart
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min oven time 35 min

This vibrant puff pastry tart recipe uses peppery rocket and creamy feta which perfectly compliments the sweet roasted beetroot.

Nutrition: per serving

Calories
484kcals
Fat
24.8g (10g saturated)
Protein
4.1g
Carbohydrates
27.8g (27g sugars)
Fibre
3.5g
Salt
0.3g
Calories
484kcals
Fat
24.8g (10g saturated)
Protein
4.1g
Carbohydrates
27.8g (27g sugars)
Fibre
3.5g
Salt
0.3g

Ingredients

  • 500g bunch raw beetroot
  • 100ml clear honey
  • 2 tsp olive oil
  • Squeeze orange juice
  • 320g puff pastry sheet
  • 15g shelled hazelnuts
  • 25g soft vegetarian goat’s cheese
  • Rocket to serve (optional)

Method

  1. Heat the oven to 200°C/fan180°C/gas 6. Peel, then finely slice the beetroot. Layer evenly in a foil-lined roasting tin, then drizzle with the honey, oil and orange juice. Cover with foil, then roast for 25 minutes or until tender.
  2. Meanwhile, put the pastry on a baking sheet, prick all over with a fork and bake on the shelf below the beetroot for 20 minutes. Remove, then put another baking sheet on top to gently flatten the pastry.
  3. Remove the beetroot from the oven and take off the foil. Uncover the pastry, then use a fish slice to put the beetroot on top (leave a 2cm border). Drizzle over any juices. Chop the hazelnuts and crumble the goat’s cheese, then scatter over the tart. Return to the oven for 10 minutes. Serve scattered with rocket, if using.

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3.1 votes

Reviews

Read what others say...

  1. The beetroot definitely needs longer than 25 mins. Even thinly sliced it still comes out pretty crunchy and raw. Par boiling the whole beet before cooling and slicing might be an option. There was also way too much of it, one medium size beet would have been enough.
    The “squeeze” of orange juice should be more like the juice of a whole orange. I could barely taste it.
    Other than that it was a nice dish and I would consider trying it again with those improvements.

    1. Hi Marc – thank you very much for your comment. We really appreciate and value our reader’s feedback, both good and not so good. With this recipe, the method calls for finely sliced beetroot in order for it to cook in 25 minutes, so perhaps this is a slight tweak that could be made next time? And with regards to the orange juice, we say a ‘squeeze’ as this is something that depends person to person, so please ‘squeeze’ to suit your tastebuds! Glad you enjoyed the tart though :) Ellie

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