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Beetroot and goat’s cheese tarts

Beetroot and goat's cheese tarts

Total Time
45 min
25 min
20 min
These freeform tarts, layered with earthy beetroot, tangy goat’s cheese and a creamy quiche-like filling, look fantastic and would be a great entrée for your next dinner party.


Baby spinach

75 g


2 medium

97% fat-free cottage cheese

cup(s), (85g)

Light sour cream

¼ cup(s), (65ml)

Fresh thyme

1 tsp, leaves, plus sprigs to serve

Reduced-fat puff pastry

278 g, (use 2 x 170g sheets), just thawed

Beetroot, cooked without added fat

250 g, drained, thinly sliced

Skim milk

2 tsp

Soft goat's cheese

80 g


  1. Place 75g baby spinach leaves in a colander over the sink and pour over boiling water to wilt. Rinse
  2. under cold water, then squeeze firmly to remove excess liquid. Coarsely chop. Whisk 2 eggs, ⅓ cup (85g)
  3. 97% fat-free cottage cheese and ¼ cup (65ml) light sour cream in a medium bowl. Stir in spinach and
  4. 1 teaspoon fresh thyme leaves. Season with salt and pepper and set aside. Preheat oven to 200°C. Thaw
  5. 2 x 170g sheets frozen reduced-fat puff pastry. Cut 4 x 12cm rounds from each pastry sheet making, 8 in
  6. total. Place pastry rounds on two non-stick baking trays. Thinly slice 250g drained, fresh cooked beetroot.
  7. Arrange half the beetroot slices over pastry rounds, slightly overlapping and leaving a 2cm border. Fold up
  8. the pastry border to form a rim, pinching at 3cm intervals for a decorative edge. Spoon spinach mixture
  9. over beetroot layer, then arrange remaining beetroot slices on top. Lightly brush 2 teaspoons skim milk
  10. over pastry edges. Bake for 15 minutes. Crumble 80g soft goat’s cheese over filling and bake for a further
  11. 5 minutes or until pastry is crisp and golden. Season with freshly ground pepper and sprinkle with thyme
  12. sprigs to serve.


TIP: To freeze tarts, cool, then seal in a reusable container, with baking paper between layers. Freeze for up to 1 month. Reheat from frozen on baking trays in 180°C oven until hot.