Beetroot and Goats Cheese Tart

Beetroot and Goats Cheese Tart


  • 3 pre cooked beetroots, grated
  • 30g butter
  • 1 tblsp olive oil
  • 1 large red onion, thinly sliced
  • 2 Tblsp, balsamic vinegar
  • 2 tsp dried thyme leaves
  • 1 Tblsp castor sugar
  • 100g soft goats cheese
  • 3 eggs, lightly beaten
  • 200ml thickened cream
  • 2 tsp grated nutmeg
  • 2 sheets puff pastry
  • A few sprigs fresh thyme


  • Pre heat the oven to 180°C on base heat and fan function. Line a tart case with puff pastry and set aside in the fridge until needed.
  • Sauté the onion in butter over medium heat. Season with salt and pepper and cook for 6 – 8 minutes until onions are soft. Add beetroot, vinegar, thyme and sugar. Cook for 5 -7 minutes until thick and syrupy. Cool slightly and place in prepared tart case. Crumble goat’s cheese over the filling.
  • Whisk eggs, cream and nutmeg together and pour over the onion mixture. Scatter some thyme leaves on top.
  • Bake on bottom rack for 30 minutes and serve with horseradish cream.
  • 5. Horseradish cream: Combine 1 tub of yogurt, 1 Tblsp horseradish cream, 1 tsp dijon mustard and 1 Tblsp lemon juice together in a small bowl

Serves 4