Looking to serve something elegant yet earthy and packed with vibrant color? This Mary Berry Beetroot Tart Recipe is a stunning choice for any occasion. With a flaky pastry base, sweet and earthy roasted beetroot, and creamy goat cheese or ricotta filling, it strikes a perfect balance of flavor and texture. It’s ideal for brunch, lunch, or even a light vegetarian dinner. Ready in just over an hour, this dish is simple, satisfying, and visually impressive.

What is Mary Berry Beetroot Tart?

The Mary Berry Beetroot Tart is a savory baked dish made with shortcrust pastry, roasted beetroot slices, and a rich cheese filling, often using ricotta, crème fraîche, or soft goat’s cheese. This tart combines sweetness from beetroot with tanginess from cheese and a hint of herbs, all baked to golden perfection. It’s served warm or cold and makes a lovely centerpiece for any table.

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Why You Should Try This Recipe

Beautiful presentation – Its deep purples and golden crust make it visually appealing.
Nutrient-rich – Beetroot is packed with antioxidants, fiber, and natural sweetness.
Perfect for any occasion – Works great for brunch, lunch, or as a starter.
Easy to customize – Swap cheeses or add herbs to match your preference.
Delicious warm or cold – Serve it fresh out of the oven or chilled from the fridge.
Vegetarian-friendly – A hearty, meat-free dish that even meat-lovers enjoy.

Ingredients Needed to Make Mary Berry Beetroot Tart

Each ingredient contributes to a well-balanced and flavorful tart:

Shortcrust pastry – 1 sheet (ready-rolled or homemade): Forms the crisp and buttery base.
Cooked beetroot – 3 medium, peeled and thinly sliced: Offers a sweet, earthy profile.
Goat cheese or ricotta – 150g: Adds creaminess and a slight tang.
Crème fraîche – 100ml: Creates a smooth texture for the filling.
Egg – 1 large: Helps bind the filling mixture.
Fresh thyme – 1 teaspoon (optional): Adds herbal aroma and depth.
Salt and pepper – to taste: Essential for seasoning.
Olive oil – 1 tablespoon: For brushing beetroot and enhancing flavor.

Equipment Needed

Here’s what you’ll need to prepare this tart:

9-inch tart tin or pie dish
Rolling pin (if using homemade pastry)
Baking sheet
Mixing bowl
Whisk or fork
Knife and chopping board
Pastry brush

Instructions to Make Mary Berry Beetroot Tart

Step 1: Preheat the Oven

Set oven to 200°C (fan 180°C) or 400°F: Allow the oven to preheat while you prepare the tart.

Step 2: Prepare the Pastry Base

Line the tart tin: Roll out the shortcrust pastry and line your tart tin. Trim the edges neatly.
Blind bake the crust: Place parchment paper and baking beans on top, bake for 15 minutes. Remove beans and bake another 5 minutes until lightly golden.

Step 3: Make the Cheese Filling

Mix the filling: In a bowl, combine goat cheese (or ricotta), crème fraîche, egg, thyme, salt, and pepper. Whisk until smooth.

Step 4: Assemble the Tart

Spread the filling: Pour the cheese mixture into the pre-baked pastry case.
Arrange beetroot slices: Neatly place the beetroot slices on top of the filling in a circular pattern.
Brush with olive oil: Lightly coat the beetroot with olive oil to enhance roasting.

Step 5: Bake the Tart

Bake for 25–30 minutes: Until the filling is set and the beetroot edges are slightly crisped.
Cool before serving: Let it sit for 10–15 minutes before slicing.

What Goes Well With Mary Berry Beetroot Tart

Fresh green salad – A simple side balances the richness.
Roasted new potatoes – Adds a hearty, warm element.
Crisp white wine – Complements the earthy and tangy flavors.
Toasted walnuts – Add crunch and enhance beetroot’s nuttiness.
Balsamic glaze drizzle – For extra flavor and a touch of sweetness.
Soft-boiled eggs – Serve on top for a brunch twist.
Pickled onions or radish – Provide a contrasting tang and crunch.

Expert Tips for Making the Best Mary Berry Beetroot Tart

Achieve a flawless tart with these practical tips:

Use pre-cooked beetroot – Saves time and reduces prep hassle.
Slice beetroot evenly – Ensures even baking and a tidy look.
Avoid soggy bottom – Blind bake the crust thoroughly before adding filling.
Cool the pastry slightly – Helps the filling set better and avoids sogginess.
Experiment with herbs – Fresh dill or chives add a fresh touch.
Let it rest before slicing – This helps the filling firm up properly.
Store leftovers properly – Keeps well in the fridge for up to 3 days.

Easy Variations of Mary Berry Beetroot Tart

Customize this tart to suit your tastes or pantry:

Swap the cheese – Use feta or blue cheese for a stronger flavor.
Add caramelized onions – Layer under the filling for added sweetness.
Use puff pastry instead – A lighter, flakier base option.
Incorporate spinach or kale – For a greener version.
Add roasted garlic – Blends beautifully with beetroot and cheese.
Top with pine nuts – For a toasty, crunchy finish.

Best Practices to Store Mary Berry Beetroot Tart

Refrigerate within two hours – Cool and store in an airtight container.
Keep for up to 3 days – Tastes great even when served cold.
Do not freeze assembled tart – Freezing can alter texture, especially with dairy.
Store separately if unassembled – You can freeze the crust and filling components.
Reheat properly before serving again – Use the oven for best results.

Best Practices to Reheat Mary Berry Beetroot Tart

Use the oven for crispness – Reheat at 180°C for 10–15 minutes.
Microwave only for quick reheating – May soften the crust.
Avoid high heat – Gentle reheating preserves texture.
Cover loosely with foil – Prevents over-browning while reheating.

How Can I Make Mary Berry Beetroot Tart Healthier?

Use reduced-fat cheese – Light ricotta or reduced-fat goat cheese works well.
Try wholemeal pastry – Adds fiber and nutrients.
Skip extra oil – Beetroot doesn’t need much added fat.
Add more greens – Layer spinach beneath beetroot.
Lower the salt – Let natural flavors shine more.
Serve with vegetable sides – Boosts nutritional value per meal.

Nutrition Value (per serving):

Calories: 310
Protein: 10g
Fat: 18g
Carbohydrates: 27g
Fiber: 3g
Sugar: 6g
Sodium: 250mg

FAQs

Do I need to cook beetroot before putting it in the tart?

Yes, beetroot should be fully cooked before adding to the tart. You can use pre-cooked vacuum-packed beetroot or roast fresh beetroot until tender to save time and ensure even baking.

How do I stop the beetroot tart from becoming soggy?

Blind bake the pastry base before adding the filling. This creates a barrier that prevents moisture from the beetroot and cheese from soaking into the crust during baking.

Can I make Mary Berry Beetroot Tart ahead of time?

Yes, this tart can be made 1–2 days in advance. Allow it to cool completely, then refrigerate it. Serve chilled or reheat gently before serving for the best texture and flavor.

What cheese works best with beetroot in a tart?

Soft goat cheese is traditionally used for its creamy texture and tangy flavor. However, ricotta, feta, or a blend of ricotta and crème fraîche also pair wonderfully with beetroot.

Final Words

This Mary Berry Beetroot Tart Recipe is a delightful blend of color, flavor, and comfort. It’s simple enough for weeknights but elegant enough for guests.