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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 spinach in a colander over the sink and pour over boiling water to wilt. Rinse under cold water, then squeeze firmly to remove excess liquid. Coarsely chop.
  2. Whisk eggs, cottage cheese and sour cream in a medium bowl. Stir in spinach and thyme. Season with salt and pepper and set aside.
  3. Preheat oven to 200°C. Thaw pastry. Cut 4 x 12cm rounds from each pastry sheet making, 8 in total. Place pastry rounds on two non-stick baking trays.
  4. Thinly slice beetroot. Arrange half the beetroot slices over pastry rounds, slightly overlapping and leaving a 2cm border. Fold up the pastry border to form a rim, pinching at 3cm intervals for a decorative edge. Spoon spinach mixture over beetroot layer, then arrange remaining beetroot slices on top.
  5. Lightly brush milk over pastry edges. Bake for 15 minutes. Crumble goat’s cheese over filling and bake for a further 5 minutes or until pastry is crisp and golden. Season with freshly ground pepper and sprinkle with thyme sprigs to serve.


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.