A rich and earthy beetroot and goat’s cheese tart, with a buttery thyme pastry. Perfect for Sunday lunch, this does take time to make but it’s totally worth it.
This beetroot and goat’s cheese tart is filled with earthy roasted beetroot, sweet caramelized red onions and creamy goat’s cheese. The pasty is buttery and light and has a hint of thyme added to it. I also add some crumbled walnuts on top of this beetroot tart to give it even more texture. This is perfect for Sunday lunch, it’s not a quick meal, you will need to make your own pastry and roast some beets but other than that it’s pretty easy to make.
Yes, there is a real divide in my house, my husband and daughter are not overly keen on beetroot, I on the other side, love it. I’ve been eating beetroot all sorts of ways since I was a kid. Roast beet salad is one of my favourite things along with beetroot sandwiches. Hey, don’t knock it till you’ve tried it! This time of year I cannot resist buying bunches of fresh beets! I love everything about it, it’s earthiness deep colour really appeals to me. So I always have a mission on my hands to come up with beetroot recipes that my family will enjoy. This beetroot tart is one of those recipes, it’s lovely and even my family love it!
How to Make Beetroot and Goat’s Cheese Tart
- Make the pastry, add the flour, salt, cold butter, egg yolks and thyme to a food processor. Put the lid on the processor then turn it on and slowly add the cold water to it until the pastry comes together in a ball. Shape the pastry into a round disk, wrap it up and chill it in the fridge for about an hour.
- Roast the beetroot, add the chopped beetroot to a roasting tray then add the olive oil salt and pepper. Cook until the beets are tender, this usually takes about an hour depending on the size of your chunks.
- Cook the onions, do this while the beets are roasting. Heat the oil in a skillet then add the red onions and cook over low heat until they are very soft, at least 20 minutes. When they are done, turn up the heat a bit then add a splash of balsamic vinegar to the pan and stir well.
- Blind bake the pastry, roll out the pastry until you have enough to fill a 22″/9inch pie dish. Leave the pastry tp fall over the edges in case of any shrinkage when baking. Pop it back in the fridge for another 10 minutes. After that, place some baking paper over the pastry then fill it with baking beans. Bake the pastry for 15 minutes then take it out of the oven and remove the paper and beans. Check for any cracks and seal them up with the leftover pastry if needed. Bake again for 5 minutes. Remove from the oven and leave to cool a little.
- Make the filling, in a large bowl whisk together the double/heavy cream, 2 eggs, thyme, salt and pepper.
- Fill the pie crust, spread the onions over the base of the pie crust, add the beetroot.
- Pour the liquid over the onions and beetroot.
- Top the tart with goat’s cheese and crumbled walnuts then bake.
Tip for Making your Best Beetroot & Goat’s Cheese Tart
- Chill your pastry, it will need at least 30 minutes in the fridge, an hour if you have more time. Try not to overwork or handle the pastry too much.
- Blind baking the pastry, this is essential. It will help hold all the ingredients of the tart and avoid a soggy wet bottom. If you don’t have ceramic baking beans then dried beans will work too.
- Beetroot, make sure the beetroot is chopped into chunks of a similar size, this way it will cook at the same time. When buying beetroot, go for the small to medium-sized beets, these will be sweeter and more tender. Look out for firm beets that are smooth and without nicks or cuts. If the leaves are attached they should be bright and fresh looking.
- Red onions, these take a little time but the result adds a lovely sweetness to this tart. Make sure and stir these occasionally so they don’t catch and burn.
- Cool ingredients, leave the beets and onions to cool before you add them to the pastry. Agan this avoids a soggy bottom to your tart.
- Goat’s cheese, a good creamy goat’s cheese it great on this tart. Look out for a milder goat’s cheese, you don’t want anything too funky in this tart.
Making Ahead and Storing
This is a great recipe for making ahead, as most of the ingredients need to be chilled before you make it. You can make the pastry the day before or you can make it and freeze it. If you don’t fancy making your own pastry you can absolutely use a store-bought pastry or savoury pie crust. The roasted beetroot can also be made the day before, just keep it in the fridge until you are ready to use it. The onions can be made a couple of days in advance too. This beetroot and goat’s cheese tart is best made and served fresh and warm, it’s very good served cold too. It will keep in the fridge for 2 to 3 days. It’s best to reheat this in the oven, it does not reheat very well in the microwave, it tends to get a little rubbery. You can freeze this tart, I would freeze the finished tart, leave it to cool and freeze covered for up to 1 month. Reheat the thawed tart in the oven until piping hot.
How to Serve Beetroot and Goat’s Cheese Tart
We usually have this with new potatoes or a green salad for a lovely Sunday lunch. It’s also really good with a caesar salad.
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Did you make this Beetroot and Goats Cheese Tart recipe? Rate it and leave me a comment below to let me know what you think!
Beetroot and Goat's Cheese Tart
For the pastry
- 6 oz plain flour/all-purpose (175g/ 2 1/2cups)
- 4 oz (4oz) of chilled butter (100g) cut into cubes
- 2 large free range egg yolks
- 1 tbsp chopped thyme leaves
- 4 tbsp chilled water
- 1/4 tsp salt
For the filling
- 3 cups raw beetroot (450g) scrubbed then cut into chunks
- 2 tbsp olive oil
- 3/4 tsp sea salt
- 1/2 tsp cracked black pepper
- 2 small red onions sliced
- 1 tbsp balsamic vinegar
- 1 1/4 cups goat's cheese (150g) sliced
- 1/4 scant cup walnut halves (25g) broken into smaller pieces
- 2 large free range eggs
- 2/3 cup double/heavy cream (150ml)
- 1 tbs fresh thyme leaves
To make the pastry
- Preheat the oven to 180 degrees C / 356 F.
- Add the flour, butter, 1/4 tsp of salt, 2 egg yolks and thyme leaves to a food processor and blend until you have a breadcrumb consistency.Slowly pour in the chilled water while blending and stop as soon as the dough comes together in a ball.Transfer the pastry to a board then shape into a thick disk, wrap in cling film then chill in the fridge for 30 - 60 minutes.
- Roll out the pastry on a floured surface, it should be wide enough to generously cover a round 22 cm/9' ovenproof dish.Place the pastry onto the dish and gently push in the edges with your thumb. Roughly trim the edges leaving extra pastry for shrinking. Prick the pastry a few times with a fork. Place in the fridge for 10 minutes. Keep any leftover pastry for patching up any cracks.
- Remove the pastry from the fridge. Place a round of parchment paper over the pastry and fill with baking beans. Bake in the top third of the oven for 15 minutes then take it out of the oven and remove the paper and beans. Check for any cracks and seal them up with the leftover pastry if needed. Bake again for 5 minutes. Remove from the oven and leave to cool a little.
For the filling
- Place the beetroot on a baking tray add 1 tablespoon of olive oil, 1/4 teaspoon each of sea salt and black pepper. Mix well then place on the top shelf of the oven and roast for 45 to 60 minutes, depending on the size of your chunks. The beetroot is done when it is soft. Remove from the oven and leave to cool.
- In a skillet heat 1 tablespoon of olive oil over medium heat. Add the onions and cook slowly for about 15 minutes, until the onions are very soft. Once they are very soft turn up the heat slighlt then add 1 tablespoon of balsamic vinegar and stir well. Set aside to cool.
- Beat the eggs and cream in a bowl and stir in the thyme leaves and 1/4 teaspoons each of sea salt and black pepper.
To make the tart
- Spread the red onions over the base of the tart, then spread the beetroot over the onions. Pour the egg and cream mixture over the beetroot then add the goat's cheese. Sprinkle over the walnuts.Place on the middle shelf of the oven and cook for 25 minutes, the tart is done when the top is golden brown and the filling should is cooked through. Remove from the oven, leave to cool for a few minutes then carefully remove it from the tin.
- Serve hot or cold with a green salad.
- Nutritional Information is approximate and is calculated using an online tool.
- Pastry, I use salted butter for my pastry and large free-range eggs. It's important to chill your pastry so don't skip that bit. You can leave out the thyme if you want.
- Beets, go for small to medium sized beets, these are sweeter and more tender. Try and cut your beets into roughly the same size to ensure they cook at the same time.
- Red onions, are really the best onion for this tart however you could use regular onions too. I would add a little brown sugar to those when you add the balsamic vinegar.
- Cheese, goat's cheese is perfect in this tart. Look out for a creamy mild cheese. Sliced or crumbled is fine.
- Cream, I use full fat double cream for this, I imagine a reduced fat cream would work well too.
- Can I make this gluten-free? You will need to make a gluten- free pastry or buy a gluten free pastry to make this gluten-free.
*This recipe was first published on October 14, 2017, it has now been updated with new photos, a step by step guide and more nutritional information.