A tartlet that looks as good as it tastes
These puff pastry tartlets with goat cheese and roasted beetroot are as striking on the plate as they are satisfying to eat. The crimson beetroot against pale, flaky pastry and snowy white goat cheese feels downright artistic, but in truth, the effort involved is minimal.
Why goat cheese and beetroot work so well
Beetroot brings earthy sweetness that intensifies when roasted, while goat cheese cuts through with creamy tang. Together, they strike the same balance that’s made beetroot and cheese a classic pairing for centuries. Add puff pastry and you get something elegant enough for a starter but simple enough for a weekday lunch.
How I discovered them
The first time I tried this pairing was in a village pub, where beetroot and goat cheese salad was the dish of the day. I swapped salad leaves for pastry squares one afternoon, and they turned out every bit as popular as my brie, cranberry and walnut pastry squares or spinach and feta bites.
More colourful pastry ideas
If you’d like to keep exploring, take a peek at 20 crispy puff pastry appetisers that are incredibly easy. I’d also recommend my roasted tomato and basil tarts and caramelised onion chutney bites for vibrant toppings with a sweet edge.
Ingredients (makes 12 tartlets)
- 1 sheet ready-rolled puff pastry (320g)
- 250g cooked beetroot (not pickled), cubed
- 120g soft goat cheese
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 egg, beaten (for glazing)
- Fresh thyme leaves
- Salt and black pepper
Ingredient notes
Cooked beetroot is available vacuum-packed, but roasting fresh beetroot gives the deepest flavour. Avoid pickled beetroot, as the vinegar overwhelms the pastry. Goat cheese varies in strength, soft, creamy varieties melt luxuriously, while firm, aged versions add sharper tang. Choose whichever suits your taste.
Equipment needed
A baking tray lined with parchment is all you need for crisp tartlet bases. Using a second tray placed on top for the first ten minutes of baking can help keep them flat. A sharp knife or cutter makes neat squares or circles. The shape doesn’t matter much, but uniformity ensures even cooking.
Instructions
Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
Unroll puff pastry and cut into 12 equal shapes. Score a 1cm border around each without cutting through. Brush borders with beaten egg.
Toss beetroot cubes with olive oil, balsamic vinegar, thyme, salt, and pepper. Place a few cubes in the centre of each pastry piece. Dot with small chunks of goat cheese.
Bake for 15–18 minutes until the pastry is puffed and golden. Serve warm, topped with extra thyme if desired.
Cooking techniques explained
Scoring the pastry creates borders that rise and frame the filling. Without this step, the whole tart puffs up unevenly. Adding the cheese before baking lets it melt slightly into the beetroot, softening its tang and creating a creamy balance.
What to serve with goat cheese and beetroot tartlets
These tartlets are beautiful with a peppery rocket salad dressed in lemon. The freshness balances the richness of the cheese. They also work well on grazing boards with nuts, grapes, and olives. Their bold colours make them stand out among other finger foods.
Wine and beer pairings
A glass of Pinot Noir pairs perfectly, its earthy notes echoing the beetroot. Sauvignon Blanc works too, with acidity that cuts through the goat cheese. For beer, try a wheat beer with citrus brightness or a malty amber ale that complements the roasted beetroot’s sweetness.
Frequently asked questions
Can I make beetroot tartlets in advance?
Yes, bake them earlier and reheat in the oven before serving.
Can I use pickled beetroot?
No, it’s too acidic and overwhelms the other flavours.
Can I swap goat cheese?
Yes, feta works well for a saltier version, or ricotta for something lighter.
Why didn’t my pastry rise?
It may have been too warm before baking. Chill before putting in the oven.
Are these vegetarian?
Yes, provided your cheese is vegetarian-friendly.
Tips for success with beetroot tartlets
Dry beetroot cubes well before using. Excess moisture prevents the pastry from crisping. Don’t overload the centres — a few cubes and a dot of cheese per tartlet is enough.
Recipe variation suggestions
Add caramelised onions under the beetroot for extra sweetness. Swap thyme for rosemary if you prefer a more resinous, woody herb.
Storage and reheating for beetroot puff pastry tartlets
Store in the fridge for up to two days. Reheat in a hot oven for 6–7 minutes until crisp and warmed through.
Puff Pastry Tartlets with Goat Cheese and Roasted Beetroot
Ingredients
- 1 sheet ready-rolled puff pastry 320g
- 250 g Beetroot cooked, not pickled, cubed
- 120 g Soft Goat's Cheese
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1 egg beaten (for glazing)
- Fresh thyme leaves
- Sea Salt
- Black pepper
Instructions
- Preheat the oven to 200°C (fan 180°C). Line a tray with parchment.
- Unroll puff pastry and cut into 12 equal shapes. Score a 1cm border around each without cutting through. Brush borders with beaten egg.
- Toss beetroot cubes with olive oil, balsamic vinegar, thyme, salt, and pepper. Place a few cubes in the centre of each pastry piece. Dot with small chunks of goat cheese.
- Bake for 15–18 minutes until the pastry is puffed and golden. Serve warm, topped with extra thyme if desired.