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Mary Berry Beetroot Tart

Mary Berry Beetroot Tart
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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.

Ingredients

    • 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.

Instructions

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.

Find it online: https://britishbakingrecipes.co.uk/mary-berry-beetroot-tart/