• Skip to main content
  • Skip to primary sidebar

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegetarian Recipes » Beetroot and Goat's Cheese Tart

    Beetroot and Goat's Cheese Tart

    Published: Nov 24, 2011 · Modified: Nov 11, 2020 by Kate Ford · This post may contain affiliate links.

    Beetroot & Goat's Cheese Tart

    Today's Storecupboard Secret isn't exactly a secret, I'm sure everyone has used them before... Vacuum-Packed Beetroots.  For the last week I've had in my fridge a pack of these, sitting alongside 4 fresh raw beetroot.  I know which would win a blindfolded taste and texture test hands down, but the pure convenience of the pre-cooked packet can't be underestimated.

    When I get home from work, (particularly on these dark evenings), faced with an hour or more of roasting or boiling, followed by that messy job of peeling, the raw beetroots very rarely make it on to a plate.

    If I'm serving it roasted as a vegetable in its own right, I'll definately use the fresh stuff, but when it is incorporated into a recipe as below, I don't think there's any shame in taking a quick shortcut, and most vacuum-packed stuff is grown and prepared in the UK, (check before you buy), so we're still supporting the British beetroot industry by buying it.

    Here's a quick tart recipe that makes a lovely weekend lunch and is a doddle to prepare with some clever supermarket shortcuts!  Beetroot and goat's cheese are both very sweet, so the acidity of the balsamic onions is key here.


    A Quick Beetroot and Goat's Cheese Tart with Balsamic Red Onions

    Ingredients

    • 1 red onion
    • 10g butter
    • 1 teaspoon balsamic vinegar
    • 1  sheet of shop-bought ready-rolled all butter shortcrust pastry (please don't skimp on the all-butter bit - it is so much better in taste and texture to the stuff made with hydrogenated vegetable fats!) (or even better, make your own - do a Delia!)
    • 4 pre-cooked beetroot
    • 75g Goat's Cheese (up to you whether it has a rind or the softer, crumblier stuff)
    • 2 eggs + 1 egg yolk
    • 150ml double cream
    • Sprig Rosemary or Thyme, finely chopped
    • 1 tablespoon pine nuts, roughly chopped
    You will need a tart/flan tin - mine was fluted and rectangular (14" x 4.5"), but a 20-24cm round tin would do fine.  Loose-bottomed is best, but not essential.

    Method

    1. Preheat oven to 180°C

    2. Thickly slice the red onion.  Melt the butter in a frying pan and add the red onion.  Turn down to a low heat and leave to cook for 30 minutes or so until translucent.  Remove from the heat and stir through the balsamic vinegar.

    3. Unroll the sheet of pastry and line your tart tin, letting 1cm or so of excess pastry hang over the edge.  Chill in the freezer for 15 minutes (or fridge for 30 minutes).  Line the pastry case with foil and fill with baking beans (or rice/beans/scrunched up foil would do if you don't have any).  Bake blind for 15 minutes until the base is cooked through.  Remove from the oven and cool.

    4. In a jug, mix together the cream, eggs and yolk.  Season generously with salt and pepper and add the chopped rosemary.

    5. Open the packet of beetroot and remove them to a sheet of kitchen roll to drain any excess juices.  Halve each beetroot and slice thickly.  Slice or crumble the goat's cheese into chunks roughly the size of dice.

    6. Place the tart case on a baking tray, and spoon the red onions into it.  Arrange the beetroot and goat's cheese on top, and follow with the cream and egg mixture.  Sprinkle the chopped pine nuts on top and bake for 20 minutes or until it is cooked through and puffed up but still with a slight wobble.

    7. Trim off any excess pastry, carefully remove from the tart tin and serve warm (rather than piping hot).

    « Vegan Sliders - mini bean burgers
    Vegetarian Mexican Buffet »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Amy says

      March 10, 2019 at 9:13 am

      Hello, any recommendations on making this the day before and reheating it? Does it keep well? Thanks

      Reply
      • Kate Ford says

        March 10, 2019 at 2:38 pm

        Yes that would work fine!

        Reply
    2. Fiona Moore says

      December 11, 2013 at 5:08 pm

      Absolutely delicious! I made it as a veggie option when friends came for supper, everyone made it their first choice and everyone loved it! Next time I would double the balsamic onion quantity, and would slice the beetroot quite fine, but highly recommend.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    • Facebook
    • Instagram
    • Twitter
    • Pinterest

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Vegan Toad in the Hole
      Vegan Toad in the Hole
    • 3 Bean Chilli
      Smoky 3 Bean Chilli
    • Butter Bean Mash
      Butter Bean Mash
    • Vegan Cheese Sauce
      Vegan Cheese Sauce

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Curried Parsnip Soup
      Curried Parsnip Soup
    • chickpea and lentil curry
      Creamy Chickpea and Lentil Curry
    • Vegan Moussaka
      Vegan Moussaka
    • Celeriac Steak
      Celeriac Steak

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Work with me

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2021 KATE FORD @ THE VEG SPACE | ALL RIGHTS RESERVED

    909 shares