Beetroot and goat cheese tart

Stephanie Bason balances sweet and savoury beautifully as the sweetness of the earthy beets are a perfect match for the savoury punch of goat cheese


  • 3 beetroots
  • 1 tart dough sheet
  • 1tbsp unsalted butter
  • 1 large onion, thinly sliced
  • Salt and pepper to taste
  • 80g walnuts, chopped
  • 3 large eggs
  • 200ml fresh cream
  • 150g fresh goat cheese
  • Rucola
  • 1 tbsp honey


  1. Heat the oven to 220°C. Wash the beetroots, place in an ovenproof dish and add water to reach approximately 0.5cm up the sides. Cover the dish with foil and bake for 45 minutes until tender.
  2. Allow the beetroots to cool down, rub the skin off with your fingers, and dice the beetroots into small cubes.
  3. Heat the oven to 180°C. Place the tart dough over the tart pan, pressing it down into the sides. Trim off any excess dough and blind bake for 20 minutes
  4. While baking the tart shell, heat the butter in a pan on low heat. Add the onions, season with salt and pepper, and sauté for 20 minutes, stirring occasionally.
  5. Spread the beetroots and onions in the baked tart shell and sprinkle with the walnuts.
  6. In a bowl, whisk together the eggs and cream and season with some salt and pepper.
  7. Pour the egg mixture into the tart shell over the beetroots and onion.
  8. Dot the goat cheese over the top and bake for 30 minutes until set.
  9. Remove from the oven and let it rest for at least 10 minutes. Sprinkle with some rucola, a drizzle of honey, and serve warm.

This recipe was fisrt featured in Gourmet Today magazine, December, 2018.