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Beetroot and Goats Cheese Tart

Beetroot and Goats Cheese Tart #vegetarin | DeliciousEveryday.com

I recently came across this recipe for a Beetroot and Goats Cheese Tart in Delicious: Simply the Best, and couldn’t wait to give it a try.   I love pastry, and the photo accompanying the recipe showing pretty glimpses of the vibrant red beetroot visible poking out between slits in the pastry 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, and is a French style pastry that consists 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 tones of beetroot, which become sweet when made into the marmalade contrast so well with the tartness of the goat’s cheese, so that 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 marmalade. It also saves the inevitable red stained hands that come with peeling and chopping beetroot, leading you to feel like an extra from True Blood or Boardwalk Empire.

Beetroot and Goats Cheese Tart #vegetarin | DeliciousEveryday.com

Beetroot & Goats Cheese Tart

Slightly adapted from delicious Simply The Best by Valli Little
3.86 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: vegetarian
Prep Time: 2 hours
Cook Time: 1 hour 30 minutes
Total Time: 3 hours 30 minutes
Servings: 4 people
Author: Jennifer Schmidt

Ingredients

BEETROOT MARMALADE:

JALOUSIE

  • 2 sheets puff pastry thawed if frozen
  • 300 g of goats cheese
  • 1 tbs of freshly picked thyme leaves
  • 1 egg lightly beaten

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.
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Comments

  1. This was fabulous. The only thing I changed was to cut down a bit on the cinnamon since I’m not keen on it. I also substituted 300g of goats’ cheese for the 300g of goats that the recipe called for, but it still came out OK.

    Reply

    • The beets are actually quite sweet in this, in fact, it could, in a pinch, pass as a dessert! But really, it’s so beautiful and really quite different. Which is what I love about it.

      Reply

  4. Yes, I could not agree more… your jalousie looks fantastic and beetroot and goats cheese are a favourite of mine and I bet it tastes wonderful. Did not know the meaning of “jalousie”, thanks for the info. 🙂

    Reply

  6. I love jalousies, never thought to make a savoury version – and beetroot and goat’s cheese is one of my fave combinations, yum!

    Reply

    • Thanks Katie 😀 And I’m not usually a fan of goats cheese either but it works well in this and contrasts with the sweet earthy flavour of the beetroot marmalade.

      Reply

    • I don’t buy goats cheese that often either, but my Mum has told me she’s made her own recently and it was exceptionally easy. So I’ll try that and share the recipe 😀

      Reply

  13. The colour of this is absolutely incredible! I’m not a huge fan of beetroot but I think wrapped in this pastry with a lovely layer of goat’s cheese I’d definitely be willing to give it a go 🙂

    Reply

    • I think you might like this as the beetroot is so sweet and delicious. It really brings something else out in them, and even my fiance, who doesn’t like beetroot, went back for seconds! 😀

      Reply

  21. This is just gorgeous!! I’ve seen pastries like this before but never knew they were called jalousies – what a great name. As we were just discussing on Twitter, you really can’t go wrong with goat cheese – but I’m particularly loving this deviation from the standard plain beet and goat cheese salad (a favorite of mine, but this just brings it to a whole new level!).

    Reply

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