Exquisite Beetroot and Goat Cheese Tart with Homemade Savory Shortcrust Pastry

Indulge in the vibrant flavors and delightful textures of this Beetroot and Goat Cheese Tart, featuring a perfectly homemade savory shortcrust pastry. This truly original vegetarian tart is a culinary masterpiece, offering an irresistible blend of flaky, crunchy, sweet, and salty notes in every bite. Whether served as an elegant appetizer, a light entree, a satisfying main course, or a flavorful side dish, this tart is guaranteed to impress. Its stunning visual appeal, with rich beet hues and golden goat cheese, makes it a feast for both the eyes and the palate.

[feast_advanced_jump_to]

Why You’ll Adore This Beetroot and Goat Cheese Tart Recipe

For all the devoted beetroot enthusiasts out there – and I proudly count myself among you – this savory tart is an absolute must-try! What makes this recipe truly special is its ingenious layering of textures and flavors. We’re talking about two distinct layers of earthy, sweet beets, perfectly complemented by the tangy, salty notes of goat cheese, and the subtle bite of fresh red onion.

This tart isn’t just delicious; it’s incredibly versatile. Picture it as a sophisticated addition to your lunchbox for work, a delightful entrée that teases the palate, a vibrant side dish for a larger meal, or even a light yet satisfying main course. Its ability to transcend various meal categories is precisely why I have such a deep affection for savory tarts.

Savory tarts, in general, are a culinary playground. They allow for endless creativity, making them perfect for utilizing your favorite seasonal ingredients or even giving your fridge leftovers a gourmet makeover. Whether I’m whipping up a Gruyere and Leek Tart, a quick Puff Pastry Mushroom Tart, or a hearty Roasted Pumpkin Tart, I’m always eager to dive in. This particular vegetarian tart, with its striking colors and balanced flavors, stands out as a true gem.

The magic of this Beetroot and Goat Cheese Tart unfolds through three distinct, yet harmoniously combined, elements:

• A buttery, crisp, and incredibly satisfying Homemade Savory Shortcrust Pastry that forms the perfect foundation.
• A smooth, creamy, and flavorful Beetroot and Goats Cheese Mousse that creates a luscious base filling.
• Finally, a vibrant and textural topping of crunchy Beetroot Cubes, delicate slices of Red Onion, and beautifully caramelized Goats Cheese Crumbs, adding an irresistible finish.

Each component plays a crucial role, contributing to a symphony of taste and texture that will make this tart an instant favorite.

Crafting the Perfect Savory Shortcrust Pastry for Your Tart

The foundation of any great tart is its pastry, and for this Beetroot and Goat Cheese Tart, we’re using my go-to basic savory shortcrust pastry recipe. This particular pastry is a staple for all my savory tarts, thanks to its reliability and incredible flavor. The best part? It’s incredibly quick and easy to make, especially when utilizing a food processor, which also keeps the kitchen much cleaner!

While I highly recommend making your own pastry for superior flavor and texture, I understand that sometimes time is of the essence. In such cases, a good quality, store-bought shortcrust pastry can be a convenient substitute. Just be sure to choose an unsweetened variety to maintain the savory profile of the tart.

Essential Pastry Ingredients: Simple Yet Effective

You’ll be amazed at how few ingredients are needed to create such a delicious and flaky Savory Shortcrust Pastry. Simplicity is key to allowing each element to shine (scroll down to the recipe card for precise quantities):

• All-Purpose Flour: The structural backbone of our pastry.
• Unsalted Butter: Crucially, it must be very cold and unsalted. Cold butter ensures flakiness by creating steam pockets during baking, while unsalted butter gives you control over the overall seasoning.
• Salt: A simple table or fine salt is perfect. Beyond basic seasoning, salt enhances the flavors of the other ingredients. Feel free to experiment by adding dried herbs like thyme or rosemary, or a pinch of garlic powder to infuse your pastry with extra aromatic notes.
• Very Cold Water: Similar to butter, cold water is essential. It helps keep the butter solid and prevents over-developing the gluten, which could lead to a tough pastry.

These four basic ingredients, when combined correctly, yield a pastry that is wonderfully tender, crisp, and robust enough to hold a rich filling.

Step-by-Step Guide: Crafting Your Savory Pastry Shell

As mentioned, this pastry crust is designed for efficiency in a food processor, but it can absolutely be made by hand. If opting for the traditional method, a Pastry Blender will be your best friend for cutting in the butter.

Here’s how to make your Savoury Shortcrust Pastry in the food processor for a flawless crust:

• Begin by combining the Flour and Salt in the bowl of your food processor. Give it a quick pulse to ensure they are evenly distributed. – (Refer to photo 1 for visual guidance)
• Next, take your very cold Butter and cut it into small, uniform cubes. Add these butter cubes to the flour mixture. Pulse the food processor in short bursts. The goal is to break down the butter into thin, pea-sized crumbs, thoroughly incorporating it into the flour. There should be no large chunks of butter remaining, as this ensures an even flakiness. – (See photos 2 & 3 to visualize the desired crumb consistency)
• Now, gradually add the cold Water. It’s crucial to add it a little at a time, pulsing well after each addition. The amount of water needed can vary slightly depending on your flour and humidity, so add it cautiously. Continue until the dough just begins to come together. You’ll know it has enough water when it starts to form a cohesive ball, even if it still looks a bit crumbly at first. Over-mixing at this stage can lead to a tough pastry, so stop as soon as it’s combined. – (Photos 4 & 5 illustrate the dough forming)

To achieve a pastry crust that holds its shape beautifully and resists shrinking in the oven, here’s my top tip: as soon as the dough comes together, roll it out immediately between two sheets of baking paper. This method prevents sticking and allows you to shape it without excessive handling. Once rolled, let it rest thoroughly in the fridge. A minimum of 1 hour is recommended, but you can prepare it up to 24 hours in advance.

After this initial rest, carefully line your tart pan with the chilled pastry. Prick the bottom generously with a fork – this helps prevent steam buildup and bubbling. Then, return it to the fridge for another 1-hour rest (or again, up to 24 hours). Just before you’re ready to blind bake, pop it into the freezer for 15 minutes. This final chilling step is key!

This meticulous resting process allows the gluten in the dough ample time to relax, preventing it from contracting and shrinking during baking. The result is a perfectly shaped, wonderfully crisp tart shell every time.

For even more detailed step-by-step instructions, troubleshooting tips, and a deeper dive into the science of pastry making, be sure to read my full guide on how to make savory pastry here. It’s packed with everything you need for pastry perfection.

The Heart of the Tart: A Delectable Beetroot and Goat Cheese Filling

The filling for this Goats Cheese Tart with Beetroot and Red Onion is a masterpiece of contrasts, built from two distinct yet complementary elements. First, we create a luxuriously smooth mousse, or cream, by blending tender cooked beetroot with creamy goat cheese. This forms a rich and vibrant base. Then, we add a layer of fresh, crunchy raw vegetables and more goat cheese, providing textural interest and a burst of fresh flavor that truly elevates the tart.

Crafting the Silky Goats Cheese and Beetroot Mousse

This vibrant mousse serves as the delicious foundation, creating a moist, deeply flavorful bottom layer that perfectly cradles the crunchy toppings above. It’s where the magic of the roasted beets truly shines.

Here’s what you’ll need for this exquisite mousse (precise quantities are in the recipe card below):

• Fresh, raw Beets, peeled and halved for quicker cooking.
• Good quality Olive Oil, to help roast the beets and add richness.
• Creamy Goats Cheese, providing its signature tangy counterpoint to the sweet beets.

To create this smooth and flavorful mousse:

• Preheat your oven to 180°C (350°F). This moderate heat is ideal for gently roasting the beets.

• Prepare your Beetroots by peeling them and slicing them in half. This reduces their cooking time significantly. Place them on a large sheet of aluminum foil.

• Drizzle the beet halves generously with Olive Oil. A little salt and pepper can also be added here for extra seasoning. Tightly wrap the foil around the beets, creating a sealed packet. This steams them gently while roasting, ensuring they become incredibly tender.

• Bake for approximately 30 minutes, or until the beets are fork-tender and beautifully soft. The roasting process concentrates their natural sweetness, intensifying their flavor.

• Once cooked, transfer the warm beets to the bowl of your food processor, along with the Goats Cheese. Blend until the mixture is perfectly smooth and creamy. Scrape down the sides as needed to ensure everything is fully incorporated. This results in a vibrant, velvety mousse that forms the core of your tart’s flavor.

Adding Zest with a Crunchy Veggie Topping

The final layer of this tart is all about texture, crunch, and a burst of fresh flavors that beautifully complement the creamy mousse beneath. These raw elements provide a delightful contrast and visual appeal.

For the vibrant and crunchy topping, I utilized:

• Another Beetroot, peeled and cut into small, uniform cubes, adding a fresh, crisp sweetness.
• Half a Red Onion, thinly sliced, to provide a mild, piquant crunch and beautiful color.
• Goats Cheese Crumbs, scattered generously, which will caramelize and turn golden during baking, adding an incredible savory crispness.
• A touch more Olive Oil, for a glossy finish and to help the toppings crisp.
• Freshly ground Salt and Pepper, seasoned to your preference, along with any other spices you might enjoy (a pinch of chili flakes could be nice!).
• Fragrant Fresh Rosemary (optional, but highly recommended), finely chopped, for an aromatic, earthy note that pairs wonderfully with both beets and goat cheese.

Preparing these toppings is straightforward: I simply peeled and finely cubed the last beetroot, then thinly sliced the red onion. The goats cheese was easily crumbled into small pieces. Once the blind-baked pastry shell is filled with the rich beetroot and goat cheese mousse, these prepared ingredients are artfully arranged over the top. A final drizzle of olive oil, a sprinkle of salt, pepper, and fresh rosemary completes the preparation. The tart is then ready to go back into the oven to finish baking, allowing the toppings to soften slightly, and the goat cheese to become wonderfully golden and caramelized.

Goat’s cheese truly is a star ingredient for baking, transforming into a delightful, slightly crispy, and richly flavored element. If you, like me, adore baked goat cheese, you might also enjoy my savory Zucchini and Goats Cheese Muffins for another irresistible treat!

Frequently Asked Questions About This Beetroot Tart

Discover More Delectable Savoury Tart Recipes:

If you’ve fallen in love with the versatility and deliciousness of savory tarts, you’re in for a treat! Here are some other fantastic recipes from my kitchen and a few trusted culinary friends that you’ll surely enjoy exploring:

• Classic Cheese and Tomato Quiche
• Fresh Spinach and Feta Quiche
• Elegant Smoked Salmon Quiche with Leeks
• Gluten-Free Asparagus & Goat Cheese Tart from Fearless Dining
• Flavorful Spinach, Onion and Goats Cheese Tart from Bon Appet’eat
• Rustic Feta, Basil and Tomato Galette
• Delicate Asparagus and Feta Quiche
• Sweet and Savory Onion, Fig and Feta Tart
• Hearty Spinach and Mushroom Quiche
• Comforting Cheddar Broccoli Quiche
• Rich Mushroom and Leek Quiche

Loved this recipe? Share your thoughts!
We’d be absolutely thrilled to hear if you enjoyed this Beetroot and Goat Cheese Tart. Please consider leaving a comment below to share your experience and don’t forget to tag us on Instagram @a.baking.journey with a photo of your magnificent creation! Happy baking!

Recipe Card: Beetroot & Goat Cheese Tart

Beetroot & Goat’s Cheese Tart

4 from 6 votes

This Rosemary, Red Onion, Beetroot and Goats Cheese Tart with homemade savoury shortcrust pastry is an original savoury tart to serve as an appetiser, entree, main or side. The vegetarian tart is the perfect mix of flakey, crunchy, sweet and salty!

Servings: 8 people

Author: Sylvie

Prep Time30 minutes mins

Cook Time1 hour hr 10 minutes mins

Resting Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Print Recipe

Cook ModePrevent your screen from going dark

Ingredients

Savory Shortcrust Pastry

• 150 gr (1 cup) Plain / All-Purpose Flour
• 80 gr (1/3 cup) Unsalted Butter, cold
• 1 pinch Salt
• 60 ml (1/4 cup) Cold Water

Beetroot & Goats Cheese Mousse

• 2 Large Beetroots
• 1 tbsp Olive Oil
• 50 gr (2 oz) Goat’s Cheese

Crunchy Toppings

• 1 Large Beetroot, cubed
• 1/2 Red Onion, sliced
• 80 gr (3 oz) Goat’s Cheese Crumbs
• 1 tbsp Olive Oil
• Salt & Pepper, to taste
• Fresh Rosemary, to taste

Instructions

Savory Shortcrust Pastry

• Place the Flour and Salt in your food processor. Cut the cold butter into small cubes and add it them the flour. Pulse until you get thin crumbs (1)
• Pour in the cold watter, a little bit at the time, blending well between each addition. Keep adding the water until the dough comes together (2).
• Place the dough over a large sheet of baking paper, and cover with a second sheet. Roll the pastry into a large circle (3), then place in the fridge to rest for at least 1 hour (or up to 24 hours in advance) (4).

Beetroot & Goats Cheese Mousse

• While the pastry is resting, start preparing the Filling. Preheat your oven on 180°C/350°F.
• Peel the Beetroots, slice them in half and place them over two sheets of aluminium foil. Drizzle with the Olive Oil and the Salt, then wrap the foil around them to fully cover them. Place in the oven to bake for 30 minutes.
• When the beetroots are baked, cut them into smaller cubes and place them in your food processor with the Goats Cheese. Blend until smooth and combined. Set aside.

Putting the Tart together

• Take the pastry out of the fridge and line it in the tart pan. Prick the base of the pastry with a fork. Place back in the fridge for at least 1 hour (or up to 24 hours in advance).
• Preheat your oven on 180’C/350’F and place the pastry in the freezer while the oven is preheating. Blind bake for 10 to 15 minutes, or until the bottom of the pastry feels dry to the touch (5).
• While the pastry is blind baking, prepare the rest of the toppings: peel the last Beetroot and cut it into small cubes, and slice the Red Onion into thin strips.
• Carefully remove the shortcrust pastry from the oven and fill with the Goats Cheese and Beetroot Mousse.
• Cover with the cubes of raw Beetroot, Red Onion Slices and Goats Cheese Crumbs. Sprinkle the Salt and Pepper and drizzle the Olive Oil over the toppings. Optionally, also sprinkle the rosemary leaves.
• Bake for 30 to 40 minutes. Serve warm.

Would you like to save this recipe?

We’ll email this post to you, so you can come back to it later!

Notes

Disclaimer: I highly recommend using the measurements in grams/ml for more accuracy and a better result.

For more information about this pastry and step-by-step instructions, you can read my Savoury Shortcrust Pastry recipe.

1. You should not see any big pieces of butter anymore.
2. You may need more or less Water – make sure you gradually add the water and blend well between each addition. Stop adding the water as soon as the dough comes together.
3. I find it helpful to place the tart pan over the rolled pastry to check if I have rolled it enough, and to estimate if the pastry will fit in the pan
4. You may want to place the rolled pastry over a baking tray to stay flat in the fridge.
5. I did not use baking beads to weight down the pastry here – we do want to bottom of the pastry to bake.

Nutrition (per serving)

Calories: 260kcal | Carbohydrates: 25g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 146mg | Potassium: 362mg | Fiber: 3g | Sugar: 7g | Vitamin A: 451IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 2mg