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Home » Vegetarian Recipes » Beetroot and Goats Cheese Tart

Beetroot and Goats Cheese Tart

Published: Feb 13, 2012 · Updated: Dec 18, 2020 · This post may contain affiliate links.

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Beetroot and Goats Cheese Tart
Beetroot and Goats Cheese Tart
Beetroot and Goats Cheese Tart
Beetroot and Goats Cheese Tart

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!

Beetroot and Goats Cheese Tart #vegetarin | DeliciousEveryday.com

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.

Beetroot Marmalade #vegetarin | DeliciousEveryday.com

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 #vegetarin | DeliciousEveryday.com
Beetroot and Goats Cheese Tart

Beetroot and Goats Cheese Tart

Slightly adapted from delicious Simply The Best by Valli Little
5 from 3 votes
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Course: Main Course
Cuisine: vegetarian
Keyword: Beetroot & Goats Cheese Tart, beetroot recipe, tart recipe
Prep Time: 2 hours
Cook Time: 1 hour 30 minutes
Total Time: 3 hours 30 minutes
Calories: 1099kcal
Author: Delicious Everyday
4 people

Ingredients

BEETROOT MARMALADE:

  • 2 beetroots medium sized
  • 2 green apples coarsely grated
  • 1/4 tsp nutmeg freshly grated
  • 1/4 tsp ground cloves
  • 2 star anise
  • 3/4 cup red wine vinegar
  • 3/4 cup caster sugar

JALOUSIE

  • 2 sheets puff pastry thawed if frozen
  • 10 oz goats cheese
  • 1 tbsp freshly picked thyme leaves
  • 1 egg lightly beaten
US Customary – Metric

Instructions

  • 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.

Notes

When sealing the pastry be careful not to press too hard on the cut edges as this will prevent the edges of the pastry rising. Also, when brushing the pastry with the beaten egg don’t brush the edges as this will prevent the edges from puffing up.

Nutrition

Calories: 1099kcal | Carbohydrates: 110g | Protein: 24g | Fat: 63g | Saturated Fat: 23g | Cholesterol: 74mg | Sodium: 619mg | Potassium: 356mg | Fiber: 5g | Sugar: 51g | Vitamin A: 854IU | Vitamin C: 6mg | Calcium: 136mg | Iron: 6mg
Planning a Vegan Christmas?Check out the new Vegan Christmas Cookbook. It’s packed with tried and true holiday recipes.
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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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