This beetroot and goat cheese tart is the perfect mix of savory and sweet. It looks fancy enough to serve at a dinner party, yet it couldn’t be simpler to pull together. This tasty dish makes a great vegetarian appetizer – or even a main dish!
I recently came across this recipe for a Beetroot and Goats Cheese Tart in a cookbook from Valli Little. I love pastry, and the photo accompanying the recipe showed such pretty glimpses of the vibrant red beetroot poking out from between slits in the pastry. It was so tempting, I couldn’t wait to give this recipe a try!
In the book, it was called a jalousie (pronounced JAL-uh-see), which comes from the French name for louvre windows. It is a French style pastry with slits, or cuts, in the top layer of pastry, which provide a peek at the filling inside. Much like a strudel.
And I think those little glimpses of the purplish red beetroot and pink tinged goats cheese peeking out from the slits in the pastry make this a particularly beautiful recipe to add to your collection.
The rich earthy flavors of beetroot become sweet when made into a marmalade, and contrast so well with the tartness of the goat’s cheese.
All you need to accompany this beetroot and goats cheese tart is a simple green salad.
It’s also delicious hot or cold, making it perfect for picnics, and equally wonderful enjoyed in summer and winter.
If you are short on time – and aren’t we all these days? – simply get your hands on a jar of beetroot marmalade from a gourmet food store instead of making your own.
It also saves the inevitable red stained hands that come with peeling and chopping beetroot, which may leave you feeling like an extra from True Blood. 😉
Beetroot and Goats Cheese Tart
- 2 sheets puff pastry thawed if frozen
- 10 oz goats cheese
- 1 tbsp freshly picked thyme leaves
- 1 egg lightly beaten
- Preheat the oven to 180 Celsius (350 Fahrenheit) and wrap the beetroot in foil and place in a roasting try. Roast for 1 hour, or until tender. Set aside to cool before coarsely grating.
- Combine the grated beetroot and apple in a saucepan along with the nutmeg, cloves and star anise. Add the red wine vinegar and caster sugar and place over a high heat. Bring to a simmer and then reduce to medium, cover and cook for 1 hour, or until thickened and reduced. Remove the lid and cook for a further 8 to 10 minutes until the liquid has evaporated. Set aside to cool completely.
- Preheat the oven to 180 Celsius (350 Fahrenheit) and prepare the pastry. Cut the sheets of pastry in half and one sheet spread the beetroot marmalade over the middle of each half, leaving a 2cm border. Top with crumbled goats cheese and the thyme leaves.
- Using a sharp knife, cut slits in each half of the pastry, starting about 4 cm in from the edge, spacing each cut 1cm apart. Carefully place each half on top of the base and press to seal around the filling. Trim the edges and then brush lightly with beaten egg.
- Bake for 25 to 30 minutes, or until golden and puffed.