Beetroot Tart
This Beetroot Tart has a lovely sweet and savoury taste and a fantastic dark carmine-pink colour if made with red beetroot. You can also make it with golden beetroot or, if you want a particularly spectacular effect, with a mixture of the two in contrasting stripes!
I find this Beetroot Tart to be a very versatile autumn or winter dish. It can be made ahead and can be eaten either hot or at room temperature. It makes a good vegetarian main course and, because it is so flavourful, needs only simple accompaniments such as a green salad and some buttery boiled potatoes.
- Easy Shortbread Recipe
- Cranberry Gin
- Beetroot Soup with Coconut
- Leek and Potato Soup with Fresh Chives
- Blackberry Gin
Other beetroot recipes
I love the sweet, earthy taste of roasted beetroot and the fantastic rich carmine pink colour that it brings to every dish in which it is included. The flavour is autumn on a plate and the colour cheers me up as days are getting cooler and I know winter is on its way.
Some of my favourite recipes include a very quick and salad, Raw Beetroot and Carrot Salad with Citrus Dressing and a Middle Eastern-inspired Roasted Beetroot Salad with Yogurt and Tahini which is a bit more substantial. I also have a fantastic recipe for a vegan Beetroot Soup with Coconut.
Other quiche and tart recipes
Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Here are some of my favourites.
- Asparagus Quiche is a simple quiche-style savoury tart that highlights the taste of fresh asparagus. I also have a very simple Asparagus and Herb Cheese Tart which uses ready-made puff pastry.
- Two kinds of onion tart – Caramelised Onion Tart which is based on sweet, slow-cooked onions and another version, Onion Tart with Wild Garlic, which has the addition of fresh herbs. I also have an easy Shallot Tart with Thyme and Anchovy which uses ready-made puff pastry.
- My Garlic Tart is a garlic-lovers delight and uses three bulbs – yes, bulbs not cloves – of garlic
- I also have two very different carrot-based tarts. Carrot and Coriander Tart combines these two classic flavours in a simple quiche-style savoury tart. Carrot Tart uses ready-made puff pastry and combines large pieces of carrot with orange and soft cheese.
- Butternut Squash Tart is deliciously sweet and earthy. My Tomato Tart is also sweet but has is lighter and fresher.
- Spinach Tart combines leaf green spinach with feta and crunchy pine-nuts.
- Feta Quiche with Roasted Peppers is a fantastic comination of rich, smoky roasted peppers with salty feta cheese.
- I also have a couple of fish-based recipes. My Crab and Prawn Tart has Asian-inspired flavours of coriander, lime and chilli. My Smoked Salmon Tart with Prawns is easy to make and is perfect for a celebratory meal or party.
- In addition to larger quiches and tarts, I also have a recipe for individual Herb Tartlets which are great as canapes or snacks.
Loved this recipe? Checkout the Recipe Index.
Beetroot Tart
Print
Beetroot Tart
- Prep Time: 15
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 6
- Category: Tart
- Method: Baking
- Cuisine: English
Description
This Beetroot Tart has a great sweet and savoury taste and makes a fantastic autumn vegetarian lunch or supper. As with all beetroot dishes, it also has an amazing dark carmine-pink colour.
Ingredients
For the pastry
- 275 g plain flour
- 125 g fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
- Salt and pepper
- Several sprigs of fresh thyme (or one teaspoon of dried thyme)
- A little water
For the filling
- 4 medium beetroot
- 25 g butter and 1 teaspoon oil
- 2 onions
- Salt and pepper
- Several sprigs of fresh thyme (or one teaspoon of dried thyme)
- 3 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 2 eggs
- 150 ml double cream
- Freshly grated nutmeg
Instructions
- Set your oven to 180 C, 350 F or Gas Mark 4.
- Wash your beetroot and loosely wrap each one in kitchen foil. Place the wrapped beetroot on an oven tray. Roast the beetroot in the oven for around 40 minutes until soft. Remove the beetroot from the oven and allow to cool. When they are cool enough to handle, remove the skins using a sharp knife.
- Make the pastry. Put the flour in a bowl. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Remove the leaves from your sprigs of fresh thyme and add to the mixture (or add one teaspoon of dried thyme). Season with salt and pepper. Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
- Roll out your pastry and use it to line your quiche or flan dish. Bake for 15 minutes in the oven to allow the pastry to “set”. This will stop the filling making it soggy.
- Heat the butter and oil in a large frying pan. Peel and chop the onions, season with salt and pepper and cook gently for around 15 minutes until soft and translucent.
- Remove the leaves from your sprigs of fresh thyme (or one teaspoon of dried thyme) and add to the pan.
- Coarsely grate the roasted, peeled beetroot and add to the pan together with the vinegar and the sugar. Cook the mixture gently for a further 10 minutes.
- Remove the onion and beetroot mixture from the pan and spoon it into your pastry case.
- Beat the eggs and add the cream and grated nutmeg. Pour into the pastry case.
- Place the tart in your oven and bake for 35 minutes.
Notes
This tart can be eaten hot or at room temperature.
You can make this tart with golden beetroot instead of red beetroot or with a mix of both in dramatic contrasting stripes if you wish!
