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Beetroot, Goat’s Cheese & Spinach Tart

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Preparation time: 40 min
Serves 2 people
5 Average Rating

Malissa Fedele’s Beetroot, Goat’s Cheese & Spinach Tart is a vibrant, well-balanced dish that refuses to compromise on flavour. Sweet roasted beetroot sits atop a crisp puff pastry base layered with creamy whipped goat’s cheese, fresh greens and crunchy walnuts. Finished with a perfectly poached egg, this elegant tart is ideal for brunch, lunch or a light dinner that feels both wholesome and satisfying.

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Ingredients

Roasted Beetroot
  • 1 large beetroot, thinly sliced (use a mandolin)
  • Drizzle olive oil
  • Small splash of balsamic vinegar
  • Salt + pepper
Pastry
  • 1 sheet puff pastry
  • 1 egg, whisked
Goat's Cheese
  • 110g goat’s cheese
  • 2 tbsp Greek yoghurt
  • 1 tbsp olive oil
  • Zest of ½ lemon
  • 1 tsp honey
  • Salt + black pepper
Topping
  • 1 large handful baby spinach + rocket
  • Drizzle olive oil
  • Pinch of salt
  • 1 egg, poached (How to Poach Eggs)
  • Crushed walnuts
  • Fresh thyme

Method

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  1. Toss and bake the roasted beetroot ingredients at 180°C for 15 minutes until tender.
  2. For the pastry, score a 2cm border around the pastry and prick the centre with a fork. Brush the edges with whisked egg for that golden finish. Bake at 180°C for 15–20 minutes until puffed and golden.
  3. While the pastry is baking, blend (or whisk) all goat's cheese ingredients until smooth and creamy.
  4. In a separate bowl, drizzle baby spinach and rocket in olive oil and add a pinch of salt. Toss lightly.
  5. Spread the whipped goat’s cheese over the cooled pastry base. Layer roasted beetroot, add dressed greens, and top with a perfectly poached egg.
  6. Finish with walnuts and thyme.

Video

Nutrition Per Serve

  • 650g Serving size
  • 3190kJ 762kcal Energy
  • 28g Protein
  • 51g Total fat
  • 18g Saturated fat
  • 46g Carbs (total)
  • 12g Carbs (sugar)
  • 980mg Sodium
  • 7g Fibre
  • 4.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 5

1 review

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