Beetroot and Goats Cheese Tart

Dale Says....

This can also be turned into a sealed pie or roll.


This insanely good recipe was…..borrowed from my mum! This one would always make an appearance at family BBQ’s. I know pastry isn’t exactly a super healthy ingredient, but my mission isn’t to lecture per se, more to inspire you to get more of the good stuff in to your diet. As always you can tailor recipes to suit your own dietary needs. If you want to doge the pastry, why not turn it in to a wholemeal flatbread instead?



  • 1 large red onion
  • 1 tbsp honey
  • 1 large sheet puff pastry
  • 4 large cooked beetroot
  • 150 g goat’s cheese or feta


    • Add a small amount of olive oil to a large saucepan. Cut the red onion into thin slices, add to the oil and sauté until they begin to soften. At this point, add the honey, and continue to cook until the onion takes on a caramelized texture.
    • Roll out the ready-made puff pastry, to a size that is large enough to fit a 25 cm/10 inch round tart tin. Once rolled out, line the tin with pastry, and trim as necessary.

Preheat the oven to 200C/400F/Gas Mark 6. Begin by blind baking the pastry, covering the pastry with grease proof paper and filling with ceramic baking beads, or even some dried beans.

  • Once the pastry has been blind baked for about 10 minutes, remove the baking beads and paper to reveal the pastry case. Add the caramelized onions first, ensuring the whole base of the pastry case has been covered. Then dice the cooked beetroot, and sprinkle over the top of the onion layer. Lastly, break the cheese up into little pieces all over the beetroot (beet) and onion mixture.
  • Return to the oven for around 10 minutes, or until the pastry is golden brown and the cheese is softening and beginning to get a few brown edges.