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added by HughFW

Use the same tart shell recipe as for the pea tart, adding a teaspoon of chopped fresh thyme leaves to the pastry if you like. Serves 4 to 6.

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Cook Time
  • 25-30 Mins
  • 4-6
  • 500g small beetroot, roasted, peeled and cut into wedges
  • 25g unsalted butter
  • 3 red onions, halved and finely sliced
  • 150ml red wine
  • 2 tbsps cider vinegar
  • 1 ½ tbps honey
  • 1 tbsp thyme leaves, roughly chopped
  • 2 tbsp dill, finely chopped, plus a few fronds to finish the tart
  • 280g goat’s cheese log
  • Salt and freshly ground black pepper
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For this recipe, I used a loose-bottomed Victoria sandwich tin to make a deep tart, about 20cm in diameter and 5cm deep; if you want to make a thinner tart, use a tin that’s about 24cm diameter. Prepare and blind bake the case as for the lettuce tart recipe. Increase the oven temperature to 200C/400F/Gas mark 6. Warm the butter in a pan and gently fry the onions until soft. Add the red wine, vinegar, honey, thyme, salt and a few grinds of pepper. Stir and increase the heat. Cook until almost all the liquid is absorbed and the mixture is glossy; stir in the cooked beetroot and dill and season well. Cut the goat’s cheese into 1cm thick slices and arrange a few on the bottom of the tart. Tip over the beetroot mixture and place the rest of the goat’s cheese rounds on the top. Bake for 25-30 minutes until the cheese is bubbling and golden. Scatter the dill fronds over the top and serve warm.
5 replies
Replied on

My husband isn't keen on goat's cheese or blue cheese but after making these, with both cheeses, he said they were delicious! Really, really moreish - thank you :)

Replied on

Fast becoming a family favourite!

Replied on

This is one of ther best vegetarian tarts I have ever tasted. A great centrepiece for a party; colourful and full of interesting flavours.

Replied on

This tart is the bollocks.

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