Description

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.