Beetroot & Goats Cheese Tart:


A goat’s cheese and beetroot tart is not only super easy, it’s a fantastic way to use seasonal produce. Serve for lunch, as a side dish or light dinner.



  • 450g (1lb) beetroot, peeled
  • 30ml (2 tbsp) olive oil
  • salt and freshly ground pepper
  • 1 pack (320g) ready-rolled puff pastry sheet
  • 200g (7oz) goat’s cheese crumbled
  • 9 walnuts, roughly chopped
  • 60g (2oz) rocket, washed


  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. Slice the beetroot thinly, using a mandolin.
  3. Place the beetroot slices in an ovenproof pan, drizzle with oil and season.
  4. Bake the beetroot for around 20 minutes or until cooked and tender.
  5. Meanwhile, put the pastry on a baking sheet. Score a small border around the edges of each piece with a knife and then prick within the border with a fork. Bake on the shelf below the beetroot for 15 minutes or until puffed and golden.
  6. Remove from the oven and, if the centre has risen, gently flatten it.
  7. Arrange the beetroot slices inside the borders then sprinkle with cheese.
  8. Put the tart back into the oven and cook for 10 minutes.
  9. Remove the tart and quickly sprinkle the walnuts on top and let the tart cook for a further 3 minutes.
  10. Remove from the oven, cut into 6 pieces and serve with rocket.


  • If you are in a hurry and don’t have the time to roast the beetroot beforehand you can buy the beetroot pre-cooked, but they shouldn’t be of the pickled kind.