This beetroot and goat’s cheese tart is a delightful combination of earthy beets, creamy goat’s cheese, and a flaky puff pastry crust. It’s perfect for a light lunch, starter, or even a main course when paired with a salad.
Best Beetroot and Goat’s Cheese Tart Recipe
Discover how to make a Beetroot and Goat's Cheese Tart with our easy recipe. This tart features the sweet, earthy flavor of roasted beetroot paired with the tangy creaminess of goat's cheese, all baked in a golden, flaky crust. Perfect for brunch, lunch, or as an elegant appetizer, this dish offers a delightful balance of flavors and textures.
Ingredients
- 450 grams raw beetroot, peeled and thinly sliced
- 30 ml olive oil
- Salt and freshly ground black pepper to taste
- 320 grams ready-rolled puff pastry sheet
- 200 grams goat's cheese, crumbled
- 60 grams rocket (arugula), washed
- 9 walnuts, roughly chopped
Instructions
- Preheat the Oven. Preheat your oven to 200°C (400°F).
- Prepare the Beetroot. Place the thinly sliced beetroot on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes, or until the beetroot is tender.
- Prepare the Puff Pastry. While the beetroot is roasting, place the puff pastry sheet on a separate baking sheet.
- Score a small border around the edges of the pastry with a knife and prick the center with a fork to prevent it from puffing up too much.
- Bake in the oven for 15 minutes, or until the pastry is puffed and golden.
- Assemble the Tart. Remove the pastry from the oven and gently flatten the center if it has risen.
- Arrange the roasted beetroot slices evenly within the borders of the pastry.
- Sprinkle the crumbled goat's cheese over the beetroot.
- Finish Baking. Return the tart to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Sprinkle the chopped walnuts over the tart and bake for another 3 minutes.
- Serve: Remove the tart from the oven and let it cool slightly.
- Cut into pieces and serve topped with fresh rocket (arugula).
Notes
Variations
- Add Red Onions:
- Incorporate thinly sliced red onions to the tart for added sweetness and depth of flavor. You can either roast them with the beets or caramelize them separately before adding to the tart.
- Use Golden Beets:
- Substitute regular beets with golden beets for a milder flavor and a bright, sunny color. This can also make the tart visually appealing with a mix of red and golden beets.
- Incorporate Herbs:
- Sprinkle fresh herbs like thyme, rosemary, or basil over the tart before baking for an aromatic touch. These herbs pair well with both beetroot and goat’s cheese.
- Add a Honey Drizzle:
- Drizzle a bit of honey over the tart before serving to enhance the sweetness of the beets and balance the tanginess of the goat’s cheese.
- Include Nuts:
- Add a handful of toasted walnuts or pine nuts for a crunchy texture and nutty flavor. These can be sprinkled on top of the tart before the final bake.
- Experiment with Cheese:
- Try using different types of goat’s cheese, such as a soft chèvre or a firmer Valencay, to vary the texture and flavor profile of the tart.
- Use Phyllo Dough:
- For a lighter, crispier base, substitute puff pastry with layers of phyllo dough. Brush each layer with olive oil or melted butter before layering.
- Add a Yogurt Sauce:
- Serve the tart with a side of yogurt sauce mixed with herbs and lemon juice for a refreshing accompaniment.
- Incorporate Other Vegetables:
- Add roasted vegetables like zucchini, bell peppers, or cherry tomatoes to the tart for added flavor and variety.
- Make It an Upside-Down Tart:
- Following a similar method to an upside-down cake, place the beetroot and cheese at the bottom of the pan and cover with pastry. Bake and then flip the tart before serving for a unique presentation.
| Nutritional Information (Per Serving) | |
|---|---|
| Calories | 320 kcal |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Cholesterol | 25 mg |
| Sodium | 300 mg |
| Total Carbohydrate | 25 g |
| Dietary Fiber | 3 g |
| Sugars | 5 g |
| Protein | 8 g |