Puff Pastry Tartlets with Goat Cheese and Roasted Beetroot
Flaky puff pastry tartlets are filled with roasted beetroot and creamy goat cheese, baked until crisp. They’re colourful, elegant, and wonderfully savoury appetisers that fit beautifully into party spreads, buffets, or relaxed dinners.
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.
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.
Nutrition
Calories: 115kcalCarbohydrates: 3.1gProtein: 7.1gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.4gCholesterol: 15mgSodium: 122mgPotassium: 130mgFiber: 1gSugar: 2.2gVitamin A: 160IUCalcium: 55mgIron: 0.6mg
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