Vegetables · FIRST EDITION
Beetroot & goat’s cheese tart
A crisp pastry tart with sliced beetroot, tangy cheese and a peppery leaf salad.
50 minutes · Serves 2
Centrepiece dishes and slower meals for a dinner or brunch worth gathering for.
If a cheese tart is familiar, beetroot adds earthy sweetness and a deep colour to the filling.
Here’s how.
- 1
Prepare the pastry
Heat oven to 210°C / 410°F (190°C fan), or the pastry packet temperature. Put pastry on a lined tray. Score a border 2 cm from the edge without cutting through. Prick the centre all over with a fork.
- 2
Layer the filling
Pat beetroot dry. Arrange inside the border and crumble cheese over it. Sprinkle with thyme and pepper. Brush the border with milk.
- 3
Bake the tart
Bake for 25–30 minutes, or following the pastry packet, until the border is well risen and the pastry base is golden and cooked through.
- 4
Dress and serve
Whisk oil, vinegar and syrup together. Toss half with the rocket and drizzle the rest over the baked tart. Cut the tart into portions and serve with the leaves.
Use cooked, unpickled beetroot and dry it well. A wet filling can prevent the pastry base from becoming crisp.
First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.