This beetroot tart serves four as a starter or two for a main meal. Diana Henry, the recipe's creator, says 'a salad dressed with nut oil vinaigrette is perfect on the side'.
- 500g puff pastry
- 3 large red onions, very finely sliced
- 4tbsp olive oil
- Leaves from 1 sprig of rosemary, chopped
- Salt and pepper
- 350g cooked beetroot, cut into quarters
- 250g goat’s cheese, broken into chunks
- 2tbsp hazelnuts, very roughly chopped
- A little extra virgin olive oil for drizzling
- Preheat the oven to 190ºC.
- Roll out the pastry, either into a square or round (or an irregular free-form shape is fine). It shouldn’t be any thicker than a 10 pence piece.
- Put the pastry onto a floured baking sheet and prick it all over with a fork. Then put into the oven for 20 mins. Remove from the oven and, if the centre has risen, gently flatten it. Turn the heat up to 200ºC.
- Meanwhile make the topping. Heat the oil in a saucepan and add the onions. Make sure they get coated with all the fat, add 2tbsp water, season and cover the pan. Turn the heat down very low and let the onions sweat for about 20 mins. You need to check every so often to make sure they’re not catching and burning at the bottom. You may need to add a splash more water. The onions should be completely soft.
- Stir in the rosemary. If the mixture is very moist or almost wet, turn the heat up to drive off the excess. You don’t want too wet a mix to go on top of the tart.
- Top the pastry with the onions, leaving a rim of about 4cm round the edge, then add the beetroot wedges, then the crumbled cheese. Season with salt and freshly ground pepper and drizzle with extra virgin olive oil.
- Put this back into the oven and cook for 10-15 mins, scattering the hazelnuts over the top 3 mins before the end of cooking time (they just need to get toasted). The cheese should be golden in patches and the pastry should be cooked but not too dark in colour.
- Serve immediately. If you like, you can add sprigs of watercress or leaves of rocket once the tart is cooked, over the top and serve.
Top Tip for making Beetroot and goat's cheese tart
This recipe contains nuts. Walnuts can be used instead of hazelnuts.
Trusted, informative, and empathetic – GoodTo is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
If you grow your own, this pickled beetroot is a great way to make your beetroot harvest last longer, so you can get that sweet beetroot flavour all year round.
By Jessica Dady • Published
Tomato and sweetcorn flan
By Sue McMahon • Published
Jam tarts are one of the simplest bakes around, perfect for making with kids, for novice bakers, or anyone who just fancies a bit of a retro treat.
By Rachael Martin • Published
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
Mozzarella and tomato ‘bruschetta’ salad
A filling salad that doesn't shy away from flavour. Perfect as a hearty lunch or light dinner...
By Jess Meyer • Published
Coq au vin pie
A warming pie packed with tender chunks of chicken, succulent bacon and a rich red wine gravy...
By Rose Fooks • Published
When does autumn start? First day of autumn 2022
If you're wondering when does autumn start in the UK, we reveal the official date and month that marks the end of summer and the beginning of autumn
By Ellie Hutchings • Last updated
Aldi is selling a slow cooker that's perfect for autumn recipes and only £12.99!
By Naomi Jamieson • Published
When is the budget? Date, time and other details of the Autumn Statement 2022
Find out here when is the budget announcement and what to expect, from income tax and pensions to energy bills and spending cuts
By Ellie Hutchings • Published