Beetroot and Goat's Cheese Tart

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.

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• How to Make Beetroot and Goat's Cheese Tart
• Tip for Making your Best Beetroot & Goat's Cheese Tart
• Making Ahead and Storing
• Beetroot and Goat's Cheese Tart

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Make the filling, in a large bowl whisk together the double/heavy cream, 2 eggs, thyme, salt and pepper.
6. Fill the pie crust, spread the onions over the base of the pie crust, add the beetroot.
7. Pour the liquid over the onions and beetroot.
8. 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.

Need more Sunday Lunch Ideas?

• Courgette Quiche
• Spinach and Ricotta Pasta Bake
• Courgette Risotto
• Goat's Cheese Tart

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!

*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.