Summer Beetroot & Goat's Cheese Tart

Published: Friday 30th May 2014

Written by: Carol Attwell

Why not try this yummy summer savoury tart - perfect for a sports day picnic or just al fresco in your garden.  This recipe is by Rosemary Sharger, who has a cookery school and Patisserie Terrance in Tunbridge Wells, located in the Pantiles.  

For the savoury shortcrust pasty:

  • 200g plain flour, plus extra for dusting
  • 75g unsalted butter, cut into small pieces, plus extra for greasing
  • 25g lard, cut into small pieces
  • 1 egg
  • 1 egg white, beaten, for glazing
  • (or just cheat and buy some ready made shortcrust pastry!)

For the filling:

  • 4 medium beetroot, peeled and cut into 5mm dice
  • 80g unsalted butter, cut into pieces
  • 5 sage leaves roughly chopped
  • 1 whole garlic bulb, separated into cloves but not peeled (the flavour mellows during roasting)
  • 2 red onions, finely diced
  • 3 tbsp olive oil
  • 1tsp balsamic vinegar
  • 2 eggs
  • 150ml double cream
  • 200g goats cheese, sliced
  • 1 tsp thyme leaves
  • sea salt & black pepper

Place the beetroot in a gratin dish with the butter, sage and garlic. Cover with foil and bake in an oven preheated to 200C / Gas Mark 6 for 1 hour, until soft. Meanwhile, put the onions and oil in a pan and cook very gently until soft - up to 20 mins.Stir the onions into the beetroot mixture, add the vinegar and squeeze garlic from the skins. Season well and set aside to cool.Whisk the eggs and cream together in a bowl.Put the beetroot and onion mixture into the cooled pastry case. Arrange the cheese slices on top, reserving a few for the topping. Pour over the egg mixture and top with the thyme and reserved cheese.  Bake in an oven preheated to 180C / Gase Mark 4 for 20 mins, until pale golden brown.

If you think this sounds delicous, but would rather let someone else do the cooking why not book a property near a pub? 

Carol Attwell
Carol Attwell


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