This Rosemary, Red Onion, Beetroot and Goats Cheese Tart with homemade savoury shortcrust pastry is an original savoury tart to serve as an appetiser, entree, main or side. The vegetarian tart is the perfect mix of flakey, crunchy, sweet and salty!
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This savoury tart is one for all of the beetroot lovers out there… I’m one of you!
With two layers of beets, the salty goats cheese and the addition of red onion, this tart makes a great dish to pack in your lunchbox for work, to serve as an entree, a side or even a light main!
The vegetarian tart is made from 3 separate elements:
- a Savoury Shortcrust Pastry
- a Beetroot and Goats Cheese Mousse
- crunchy Beetroot Cubes, slices of Red Onion and caramelised Goats Cheese Crumbs
Savory Shortcrust Tart
This is my basic shortcrust pastry recipe that I basically use for all of my savoury tarts. I make it in the food processor, so it is super quick and easy to make… and less messy!
If you do not want to make your own pastry, you can of course use store-bought shortcrust pastry – just make sure it is not a sweetened one.
Savoury Shortcrust Pastry Ingredients:
You will only need 4 basic ingredients to make this crust (scroll down for all quantities):
- Plain Flour
- Cold Unsalted Butter
- Table Salt
- Cold Water
How to make savoury pastry shell
Like I mentioned above, this crust is made in the food processor – but you can absolutely make it by hands as well. You may want to use a Pastry Blender if making it by hands.
To make Shortcrust Pastry in the food processor:
- Place the Flour and Salt in the bowl of your food processor.
- Cut the cold Butter into small cubes and add it to the flour. Pulse to mix until you get thin crumbs – you should not see thick pieces of butter anymore.
- Add the cold Water, a little bit at the time, pulsing well between addition, until the dough starts to come together.
You may need a little bit more or less water, so make sure to add it gradually. The dough has enough water when it starts to combine into a ball (even if it still looks like lots of crumbs).
My best tip to make a pastry crust that does not shrink or move in the oven is to roll it straight away between two sheets of baking paper, then let it rest in the fridge until ready to use.
This way, the gluten contained in the dough has lots of time to relax and is not activated later one – which will help with no shrinkage.
Should I blind bake the Pastry?
Because the bottom of the tart will be filled with a relatively wet mousse, I did blind bake the pastry for about 10 minutes. I did not use baking beads or weights here, because we want the bottom of the pastry to dry out.
Beetroot Tart Filling with Goats Cheese
There are two separate elements used to fill this Goats Cheese Tart with Beetroot and Red Onion. First, a mousse (or cream) made from cooked beetroot blended with goats cheese, then some crunchy raw veggies and goats cheese.
Goats Cheese and Beetroot Mousse
This mousse is made to create the bottom layer of the tart. A deliciously flavourful and moist bottom that works perfectly with the crunchy toppings.
To make this savoury mousse, you will need (scroll down for quantities):
- Raw Beets, peeled and cut in half
- Olive Oil
- Goats Cheese
- Preheat your oven on 180’C/350’F.
- Peel the Beetroots, slice them in half (so they cook more quickly) and place them over a large sheet of aluminium foil.
- Drizzle with the Olive Oil, then wrap them with then foil.
- Bake for about 30 minutes, or until soft.
- Place them in the bowl of your food processor with the Goats Cheese and blend until smooth.
Crunchy Veggie Topping
The final step of the recipe is to prepare the crunchy topping. They add texture, crunch and lots of flavours!
- Red Onion
- Goats Cheese Crumbs
- Olive Oil
- Salt, Pepper + any spice you want
- Fresh Rosemary (optional)
I simply peeled and cut the beetroot into small cubes, sliced the red onion and crumbed the goats cheese.
I placed all of those ingredients over the Mousse and drizzled it with the Olive Oil, Salt, Pepper and Rosemary. The tart is ready to go back in the oven to finish baking!
Goat’s Cheese is such a great cheese to bake with because it get all caramelised and crunchy. If you also love baked goats cheese, check out my Zucchini and Goats Cheese Muffins.
How to keep this Goats Cheese and Beet Tart
This tart is best served warm, straight away. Otherwise it should be kept in the fridge, covered with wrap or foil. It will keep well in the fridge for 2 days.
It will still be fine to eat after that, but the crust will start to become soggy after a couple of days.
You can also make this tart in advance, store it in the fridge, then re-heat it before serving it. If you know you are making it ahead, you may want to under-bake it initially then finish the baking just before serving it to re-heat it.
How to reheat this Goats Cheese Tart
The best way to re-heat any pastry is in the oven – 10 to 15 minutes at 180’C/350’F. This will keep the pastry crunchy and flakey. You can re-heat the whole tart, or individual slices.
Alternatively, you can re-heat individual slices in the microwave – but the pastry won’t stay as flakey when re-heated in the microwave.
You can also eat this tart cold for lunch!
What to serve with this Savoury Tart
This Beetroot Goats Cheese Tart is delicious on its own – and that how I always eat it. You can also accompany it with a side of Salad or roasted veggies.
Or why not go all in with the beetroot and serve it my my Raspberry and Pomegranate Glazed Beetroots!?
More Savoury Tarts:
- Cheese and Tomato Quiche
- Spinach and Feta Quiche
- Smoked Salmon Quiche with Leeks
- Asparagus & Goat Cheese Tart from Fearless Dining
- Spinach, Onion and Goats Cheese Tart from Bon Appet’eat
- Feta, Basil and Tomato Galette
- Asparagus and Feta Quiche
- Onion, Fig and Feta Tart
Onion, Goats Cheese and Beetroot Tart Recipe
Beetroot & Goat’s Cheese Tart
Savory Shortcrust Pastry
- 150 gr (1 cup) Plain / All-Purpose Flour
- 80 gr (1/3 cup) Unsalted Butter, cold
- 1 pinch Salt
- 60 ml (1/4 cup) Cold Water
Beetroot & Goats Cheese Mousse
- 2 Large Beetroots
- 1 tbsp Olive Oil
- 50 gr (2 oz) Goat's Cheese
- 1 Large Beetroot, cubed
- 1/2 Red Onion, sliced
- 80 gr (3 oz) Goat's Cheese Crumbs
- 1 tbsp Olive Oil
- Salt & Pepper, to taste
- Fresh Rosemary, to taste
Savory Shortcrust Pastry
- Place the Flour and Salt in your food processor. Cut the cold butter into small cubes and add it them the flour. Pulse until you get thin crumbs (1)
- Pour in the cold watter, a little bit at the time, blending well between each addition. Keep adding the water until the dough comes together (2).
- Place the dough over a large sheet of baking paper, and cover with a second sheet. Roll the pastry into a large circle (3), then place in the fridge to rest for at least 30 minutes (4).
Beetroot & Goats Cheese Mousse
- While the pastry is resting, start preparing the Filling. Preheat your oven on 180°C/350°F.
- Peel the Beetroots, slice them in half and place them over two sheets of aluminium foil. Drizzle with the Olive Oil and the Salt, then wrap the foil around them to fully cover them. Place in the oven to bake for 30 minutes.
- When the beetroots are baked, cut them into smaller cubes and place them in your food processor with the Goats Cheese. Blend until smooth and combined. Set aside.
Putting the Tart together
- Take the pastry out of the fridge and line it in the tart pan. Prick the base of the pastry with a fork, and blind bake in the still hot oven (180°C/350°F) still at for about 10 minutes (5).
- While the pastry is blind baking, prepare the rest of the toppings: peel the last Beetroot and cut it into small cubes, and slice the Red Onion into thin strips.
- Carefully remove the shortcrust pastry from the oven and fill with the Goats Cheese and Beetroot Mousse.
- Cover with the cubes of raw Beetroot, Red Onion Slices and Goats Cheese Crumbs. Sprinkle the Salt and Pepper and drizzle the Olive Oil over the toppings. Optionally, also sprinkle the rosemary leaves.
- Bake for 30 to 40 minutes. Serve warm.
- You should not see any big pieces of butter anymore.
- You may need more or less Water – make sure you gradually add the water and blend well between each addition. Stop adding the water as soon as the dough comes together.
- I find it helpful to place the tart pan over the rolled pastry to check if I have rolled it enough, and to estimate if the pastry will fit in the pan
- You may want to place the rolled pastry over a baking tray to stay flat in the fridge.
- I did not use baking beads to weight down the pastry here – we do want to bottom of the pastry to bake.