Beetroot Tart

Dom Chapman

Dom Chapman

7th June 2018
Dom Chapman

Beetroot Tart

This beetroot tart from our summer menu at The Beehive is bursting with colour and flavour. It has those classic winning flavour combinations with goats cheese and walnuts. Serves 4.


  • 100g Puff Pastry
  • 600g Beetroot
  • 20g Granny Smith Apple
  • 40g Goat’s Cheese
  • 15g Walnuts
  • 2g Frisée
  • 5g Pea Shoots
  • Olive Oil
  • Salt and Pepper


Roll puff pastry to 3-4mm in thickness. Allow to rest for 20 minutes.
Cut into a round tart 15cm in diameter. Rest until required.
Cook beetroot then cut into evenly sliced pieces.
Blend half of the goat’s cheese in the blender with a little olive oil to make a smooth paste.
Spread blended goat’s cheese on the tart bases
Arrange the slices of beetroot neatly on the tarts.
Cook for 8 minutes in the oven at 200oC or until golden brown
Finish with the rest of the goat’s cheese broken in to nice piece and cook in the oven for a further two minutes.
Combine the toasted walnuts, apple, frisée, pea shoots, olive oil and seasoning and dress tart.
Serve immediately with a delicious glass of Gruner Veltliner.

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