Category: Savoury Tart and Pie Recipes

Follow the links for lots of savoury tart and pie recipes.  Or have a look at the Recipe Index for lots of other brilliant easy recipes!

This is the place to find pie, quiche and savoury tart recipes.  I love pastry-based recipes.  They are so comforting and look much more difficult than they are!   They can also be made in advance and eaten at room-temperature or warmed up.  Easily transportable,they are perfect for picnics, lunch-boxes and buffets.

I tend to make my own pastry.  However, all my recipes can be made with ready-made pastry if you don’t want to make your own.

Tarts, Tartlets and Pies – Savoury

Asparagus Quiche

  • Asparagus Quiche
  • Asparagus Quiche
  • Asparagus Quiche
  • Asparagus Quiche

Asparagus Quiche with Fresh Herbs

This Asparagus Quiche with Fresh Herbs is the perfect early summer lunch or supper recipe. In May and early June, bunches of seasonal fresh asparagus start to appear in the shops and it is time to look up recipes that make the most of it. It is the time of year when the weather becomes warmer and having a picnic or eating outside in the garden become more realistic prospects. It is also the time of year when outdoor concerts or plays, village fetes and sporting events start to take place. If you are looking for the perfect dish to take along to any of these, something easy, seasonal but luxurious, look no further than home-made Asparagus Quiche.

Asparagus Quiche

What you need to know about Asparagus Quiche with Fresh Herbs

  • I generally make my own pastry. It took me many years to realise how easy it is and I do think it tastes better than ready-made pastry. However, if making pastry is not your thing, or you have limited time, you can use ready-made shortcrust pastry. This will make this quiche even quicker and easier to make.
  • Make sure you use fresh asparagus. There are lots of different varieties, particularly if you go to a farmers market or farm shop, and any would be good in this recipe.
  • A great technique when you are preparing asparagus is to remove the base of each spear by bending it until it snaps. It will naturally break at the point where the woody and unpalatable stem meets the edible part of the spear.
  • Make sure you do not overcook the asparagus. This is the basic rule of cooking asparagus. You need to make sure it has a little “bite” and retains its unique flavour.
  • I generally flavour this quiche with a combination of dill and chives. However, you can choose any non-woody herbs that you prefer. Tarragon and lemon balm would also be excellent choices.
  • Mature cheddar is my cheese of choice in this quiche as I think it adds a bit of oomph to the asparagus without overpowering it. You can try other cheeses but I would steer clear of blue cheese.
  • You can eat this quiche either hot, warm or at room temperature. We will sometimes eat it hot with buttery boiled new potatoes for supper. It also is great at room temperature as part of a summer buffet or in a lunch box. If you are making it ahead of time, you can keep it in the fridge for a couple of days. Make sure that you bring it out of the fridge at least half an hour before you plan to eat it as it is not at its best if it is icy cold.
Asparagus Quiche

Other asparagus recipes

Every year, I look forward to early summer when fresh asparagus is in season. Nowadays, you can buy it all year round but I am a strong believer in eating seasonal, local food. This means that early summer is the time when I get to indulge my love of fresh asparagus. It is great treated simply, just steamed for a few minutes and then either eaten hot with butter or at room temperature with a simple olive oil and vinegar dressing.

However, it is also a fantastic basis for quiches and savoury tarts. In addition to this Asparagus Quiche, I also make an Asparagus Tart, using ready-made puff pastry, which is fantastic quick and easy lunch or supper dish. I also make a cold Asparagus and Pea Soup with Chervil which is great on a hot summer day either as a light lunch or as a starter for a dinner party.

There are many different types of asparagus with variation in colour, the most common is green asparagus but you can get purple and white, and also the thickness of the stems. If you look in your local farmers’ market or farm-shop at this time of year, you might be lucky and find a variety of different types.

Asparagus and Pea Soup with Chervil
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. Some of my favourites are listed below.

Loved this recipe? Checkout the Recipe Index.

Asparagus Quiche with Fresh Herbs recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Asparagus Quiche

Asparagus Quiche

★★★★★ 5 from 3 reviews
  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: Serves 6-8 1x
  • Category: Quiche
  • Method: Baking
  • Cuisine: English
Print Recipe

Description

Asparagus Quiche with Fresh Herbs is the perfect early summer lunch, supper or picnic recipe – easy, seasonal, luxurious and great eaten hot or cold. 

Asparagus Quiche

Ingredients

Scale

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g fat (5 oz) I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

For the filling:

  • 15 asparagus spears
  • a large bunch of fresh dill or herb fennel (2 tablespoons when chopped)
  • a large bunch of fresh chives (2 tablespoons when chopped)
  • Salt and pepper
  • 100 ml (4 fl oz) double cream
  • 2 eggs
  • 75 g (3 oz) Cheddar or other full-flavoured cheese

Asparagus Quiche

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. 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.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line a 25 cm 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 and ensure that the base is crisp.
  4.  Next, prepare the asparagus spears.  Remove the base of each spear by bending it until it snaps.  It will naturally snap at the point where the thicker, less palatable base section starts. 
  5. Either steam the asparagus spears for three minutes or plunge them into boiling water for the same amount of time.  This will partially cook the spears but retain their crunch and flavour.
  6.  Place the part-cooked asparagus spears in the pastry case. 
  7. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Grate the cheese and add to the mixture.  Then finely chop the dill (or herb fennel) and chives and also add to the bowl.  Season with salt and pepper and then pour it into the pastry case.  
  8. Place your quiche or flan dish in the oven and cook for 25 minutes.

Notes

This Asparagus Quiche can be eaten hot, warm or at room temperature.

Keywords: asparagus, quiche, dill, chives

This recipe has been shared on #CookBlogShare with the Peachicks Bakery and #Fiesta Friday with Fiesta Friday 

Loved this recipe? Checkout the Recipe Index.

Feta Quiche with Roasted Peppers

Easy Feta Quiche with Roasted Peppers

Feta Quiche with Roasted Peppers is the perfect easy lunch or supper dish. The peppers are roasted to bring out their sweetness and combined with salty feta and anchovies which provide a big punch of flavour. If you are a vegetarian, or simply don’t like anchovies, salted capers are very good alternative.

I love roasted peppers! I roast my peppers by cutting them in half and putting them cut side down on a sheet of silver foil under a hot grill. Once the skin has blackened and charred, I wrap them up in the foil and leave them to cool. The steam from the hot peppers will loosen the skins making it easy to remove them. The process of roasting intensifies the flavour and sweetness of the peppers and adds an extra smoky taste dimension. I often use this method to produce a simple Roasted Pepper Salad but the it is also a great way of preparing peppers for use in other dishes.

So many peppers…

There are many types of sweet peppers available in stores and in farmers markets today. I particularly like the long, pointed Ramiro Peppers or Romano Peppers. These come in red, orange and yellow and are sweeter and, in my opinion, more flavoursome than the more common Bell Peppers. However, any type of pepper can be used in this recipe and any colour – red, orange or yellow. Just make sure you don’t use green peppers as they do not have the natural sweetness you need in this Feta Quiche.

….and so many quiches!

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. Some of my favourites from this blog include Asparagus Quiche (early summer on a plate), Caramelised Onion Tart (a classic), Carrot Tart (a successful experiment), Garlic Tart (double garlic, what’s not to like?) and Beetroot Tart (love it or hate it!).

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Feta Quiche with Roasted Peppers

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: Serves 6-8 1x
  • Category: Quiche
  • Method: Baking
  • Cuisine: English
Print Recipe

Description

This Feta Quiche with Roasted Peppers and Anchovies is an easy lunch or supper recipe  which can be made in advance and served hot or cold.    You can use salted capers instead of anchovies if you are a vegetarian.

Ingredients

Scale

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
  • A little water

For the filling:

  • 4 red peppers
  • Salt and pepper
  • 1 tin anchovies or 1 tablespoon of capers
  • 100 g feta cheese
  • 100 ml double cream
  • 2 eggs

 

 

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. 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.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
  3. Roll out your pastry and use it to line a 25 cm 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 and ensure that the base is crisp.
  4. Next prepare the peppers.  Cut them in half lengthwise.  Remove the stalks and seeds.   Place the pepper halves skin-side up on a grill pan covered in foil. 
  5. Place the pan under a hot grill for around 10 minutes until the peppers are black and charred.  Wrap the silver foil that you used to line the pan around the peppers and leave to cool.  The foil will form an envelope around the hot peppers and the steam that they give off will help to loosen their charred skins.
  6. When the peppers are cool enough to handle you should be able to peel off the charred skins.   
  7. Roughly chop the skinned peppers and scatter them over your pastry case. Finely chop the anchovies and crumble the feta cheese and add these to the pastry case as well.   If you are vegetarian, or just do not like anchovies,  capers are a good substitute. 
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined.  Pour into the pastry case.  
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.

Notes

  • This Feta Quiche can be served hot, warm or at room temperature.

Keywords: feta cheese, peppers, anchovies, quiche, tart

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Asparagus Quiche

Asparagus Quiche

Roasted Pepper Salad

Roasted Pepper Salad

Spinach Tart with Nutmeg

Spinach Tart

Carrot Tart

Roasted Carrot Tart

Spinach Tart

Spinach Tart with Peas, Feta and Pine Nuts

This Spinach Tart is an easy, vegetarian lunch or supper dish. The filling consists of fresh spinach combined with peas which add a note of sweetness plus nuggets of salty feta cheese. The tart is topped with toasted pine nuts which add a crunchy texture as well as their delicious, nutty flavour.

Nutmeg

Pretty much all of my recipes use some kind of herb or spice. I love the way that they transform simple ingredients. If you choose flavourings that really work with your ingredients, adding herbs and spices is a way to make your recipes extra-special with very little additional effort.

In this Spinach Tart recipe, I have used nutmeg as the main flavouring as I think it goes particularly well with spinach. If you have only used ready-powdered nutmeg, I really recommend that you buy a jar of whole nutmegs, which can be found in every supermarket. When you have done this, use an ordinary kitchen grater to grate a little piece off one of the nutmegs. Hold the shavings in your hand and inhale. That is the real scent of nutmeg! You can shave a little nutmeg into your dishes whenever you need it and it will have that wonderful, spicy aroma and taste.

Although nutmeg is often associated with sweet dishes and desserts, such as Bread and Butter Pudding or Baked Custard, I think it works very well in savoury dishes. I think it is particularly good in savoury dishes with a hint of sweetness such as Caramelised Onion Tart which uses slow-cooked onions.

  • Spinach Tart with Nutmeg

Other savoury tarts and quiches

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. Some of my favourites are listed below.

Recipe for Spinach Tart with Peas, Feta and Pinenuts

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spinach Tart with Nutmeg

Spinach Tart

  • Author: Tastebotanical
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 1 tart 1x
  • Category: Savoury tart
  • Method: Baking
  • Cuisine: English
Print Recipe

Description

This Spinach Tart combines fresh, green spinach with the sweetness of peas, salty feta and crunchy pine nuts.  It is perfect for a vegetarian light lunch or supper.

Ingredients

Scale

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
  • A little water

For the filling:

  • 1 onion
  • 300 g fresh spinach
  • 100 g frozen peas (defrosted)
  • 125 g ricotta
  • 100 ml double cream
  • 2 eggs (beaten)
  • Grated nutmeg to taste
  • Salt and Pepper
  • 50 g feta cheese
  • 1 tablespoon pine nuts

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. 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.  Season with salt and pepper.  Add a little cold water (2-3 tbsp) and shape the mixture into a dough. 
  3. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 10  minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.  
  4. Peel and chop the onion.  Heat the butter and oil in your frying pan.   It helps if the pan is good quality with a thick bottom as this will disseminate the heat evenly and prevent burning.  Add the onion to the pan, season with salt and pepper,  and cook at a very low heat for about 10 minutes until soft.
  5. Place the spinach in a saucepan with a little water and cook gently, with the lid on, for about 5 minutes until the leaves are wilted.  Remove the spinach leaves from the pan and, as soon as they are cool enough, squeeze to remove excess moisture and then roughly chop them.
  6. Put the softened onion, chopped spinach and defrosted peas into a large mixing bowl.  Mix in the ricotta, cream and eggs.   Season with salt and pepper and nutmeg.   
  7. Spread the mixture in the pastry case.   
  8. Crumble the feta cheese and sprinkle on top of the mixture.
  9. Place your quiche or flan dish in the oven and cook for 25 minutes.  After it has been cooking for 15 minutes, sprinkle the pine nuts on top and return it to the oven.

Keywords: spinach, tart, quiche, feta, pine nuts, peas, vegetarian

Carrot Tart

Carrots, Orange and Ricotta

I came up with the idea for this Carrot Tart with Orange and Ricotta on a particularly grey and rainy February day. I felt that I needed to make something that would bring a burst of colour and flavour into my life – and that is exactly what this Tart does. It uses ingredients found in the winter – carrots, orange, coriander – to liven up both your taste-buds and your table!

I love the natural sweetness of carrots, which is enhanced by sharp, citrus flavours. In this recipe I use the zest and juice of orange to bring out the sweet, earthy flavour of the carrots. The carrots are set on a pillow of creamy ricotta, flavoured with orange zest and coriander which adds a mouth-filling creaminess as a counterpoint to the sweet and sharp topping. Lemon is also a great flavour-enhancer for carrots as in Spiced Carrots with Honey and Lemon. If you like the flavour combinations in this Carrot Tart, I strongly recommend it.

As I felt a need to banish the greyness of February when I was making this recipe, I chose “heritage carrots” from my local greengrocer. You can make this Carrot Tart with any type of carrots. However, I would recommend buying the ones with the green fronds still attached as you know they are fresh and they generally have a lot more flavour. Carrots in a range of colours are now quite widely available and combining red, yellow and purple with orange will make your tart look particularly beautiful.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Carrot Tart with Orange

Carrot Tart

  • Author: Tastebotanical
Print Recipe

Description

This Carrot Tart will bring zest to your taste-buds and your table.  Beautiful, sweet, earthy carrots, flavoured with orange and coriander, set in creamy ricotta on a crisp pastry base will brighten up those grey winter days!

Ingredients

Scale
  • 320 g frozen puff pastry
  • 1 egg
  • 150 g carrots
  • Salt and pepper
  • 125 g ricotta
  • 50 g feta cheese
  • 1 orange
  • Small bunch of fresh coriander (finely chopped)
  • 1 teaspoon sugar
  • 1 teaspoon balsamic vinegar

Instructions

  1. Set your oven to 200 degrees C/gas mark 6.
  2. Roll the frozen pasty into square or rectangle.  Using a sharp knife, cut it into four evenly sized squares or rectangles.    Cut a 1 cm strip of pastry around the edge of each of the squares or rectangles.  
  3. Break and whisk the egg.  Using a pastry brush, paint the beaten egg around the edge of each square or rectangle.   Place the strips of pastry around the edge of each square or rectangle.  These will form the “walls” around each of your tarts.
  4. Put the pastry squares or rectangles onto a baking sheet.
  5. Prepare the carrots either by peeling them or scrubbing them to remove any dirt.  If they are large, cut each one in half lengthwise.   Place the prepared carrots in a saucepan of boiling salted water and simmer for around 10 minutes.  You want them to be slightly softened but not fully cooked.  Remove the carrots from the saucepan and run under cold water to cool them enough so they can be easily handled.
  6. While the carrots are cooking, mash together the ricotta and feta in a medium-sized bowl.  Add the grated zest of the orange and the finely chopped coriander.  Season with salt and pepper to taste.
  7. Spread the cheese mixture onto each of your four pastry squares or rectangles.
  8. Arrange the carrots on top of the cheese mixture on each of the four pastry squares or rectangles.
  9. Put the tarts into the oven and cook for about 15 minutes until the pastry is crisp and golden.
  10.  While the tarts are cooking, put the juice of your orange, sugar and balsamic vinegar in a small pan.   Cook gently uncovered until the liquid has reduced by half.   This will form a glaze for the tarts which will add flavour and also give them an attractive sheen!
  11. When the tarts are cooked, remove them from the oven and paint the glaze over the carrot topping.
  12.  The tarts can be eaten either hot or cold.  If you are planning to eat them cold, place on a baking rack to cool so that the pastry remains crisp.

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Carrot salad

Spiced Carrots with Honey and Lemon

Beetroot Salad

Roasted Beetroot Salad with Yogurt and Tahini

Fried Aubergine with Soy, Honey and Chilli

Aubergine with Soy, Honey and Chilli

Tomato Tart

Tomato Tart

Spinach Tart with Nutmeg

Spinach Tart

Beetroot Tart

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.

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.

Loved this recipe? Checkout the Recipe Index.

Beetroot Tart

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Beetroot tart

Beetroot Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 1 hour 25 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: Serves 6
  • Category: Tart
  • Method: Baking
  • Cuisine: English
Print Recipe

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

Scale

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

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the leaves from your sprigs of fresh thyme (or one teaspoon of dried thyme) and add to the pan.
  7. 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.
  8. Remove the onion and beetroot mixture from the pan and spoon it into your pastry case.
  9. Beat the eggs and add the cream and grated nutmeg.   Pour into the pastry case.
  10. 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!

Keywords: beetroot, tart, vegetarian