Cooking & Baking

A Quick Beet Tart

I don’t have an oven in the temp house (which is driving me crazy) so this is a nice tart I made last autumn. But it’s actually quite lovely and simple all year round. Let me know if you like it.

Beet Tart

Print Recipe
Serves: 4 Cooking Time: 50 min


  • 200 gr flour
  • 50 gr oat bran
  • 1 tsp salt
  • 100 ml of cold water
  • 100 ml olive oil
  • 118 gr goat cheese (with honey)
  • 250 gr ricotta cheese
  • 3 cooked beetroots
  • salt and pepper
  • walnuts



Preheat the oven to 180 °C. Grease a baking tray with butter.


Mix the flour, oat barn, salt, water and olive oil with a spoon in a bowl. Knead it with your hands until the dough forms a smooth ball.


Roll out the dough to fit into the tray and cut the edges clean. Prick with a fork holes in the bottom of the dough and place in the oven for 35 min. Remove the tart crust from the oven and allow to cool.


Mix the goat cheese and ricotta together with a spoon in a bowl, spread the mixture over the cooled tart crust.


Cut the beets into half-slices, spread them over the ricotta and goat cheese.


Garnish with salt, black pepper and walnuts.


Sprinkle with olive oil.


Place an additional 15 minutes in the oven.


Garnish with roasted pine nuts and arugula.

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  • Meredithe
    02/02/2017 at 23:25

    Hmm, it sounds delicious! Thank you.