This beetroot tart recipe is made with filo pastry, beets, red onions and gorgonzola for a flavorful dish. Perfect as an appetizer or main course. Easy to make and perfect for entertaining. This savory tart is vegetarian and can be made ahead of time.

So I got inspiration for this recipe during a visit to Texture restaurant in London. Our first course was Beetroot and Gorgonzola and they were two flavours I've not really had together before. Needless to say the plate was delicious, and I started to play around with this new flavor combo....I think I did pretty well, if I do say so myself!

This beetroot tart is so creamy and rich. Gorgonzola isn't an overpowering flavour and works so well with the earthy tones of the beetroot and both are complimented by the balsamic onions. This is one flavorful tart and it's so moreish!

If you love this recipe be sure to check out my Savory Cheesecake which has a similar flavor profile.

How to Make This Beetroot Tart Recipe - Step by Step

Pre-heat the oven to 390f / 200ºc.
Peel and top and tail the beetroots and cut them into ¼ inch slices. Put on a roasting tray and sprinkle with a table spoon of caster sugar and a good pinch of salt (photo 1). Place in the oven for about 20mins. Test with a knife - they should be soft with little resistance, and put to one side to cool (photo 2).

Put the sliced onions into a saucepan and add the balsamic and red wine vinegar, along with the olive oil and 3 tablespoons of caster sugar (photo 3). Put on a medium heat and stir occasionally until the liquid has evaporated. This should take around 30 minutes. Leave to one side to cool (photo 4).

Take a sheet of filo and place it in a baking dish or tray, so that the pastry comes up the sides slightly (fold the edges over if needed). Gently brush with some beaten egg and sprinkle over a small amount of the crushed walnuts (photo 5). Lay another piece of filo over the top and repeat the process until you have placed on your last layer of filo. Brush well with the beaten egg and put in the oven for 10mins until it is just turning brown. Leave to cool (photo 6).

Turn the oven down to 355ºf / 180ºc.
In a bowl, whisk together the eggs, creme fraiche and chives. Add salt and pepper to taste. Cut the gorgonzola into small cubes and stir in to the egg and cream (photo 7).
Take the filo case, and evenly spread over the onion mixture. Place the roasted beetroot slices on top and then pour over the egg and cream mixture (photo 8 & 9). Pop in the oven for 40mins, until the filling has set and the top is golden brown (photo 10). Let it cool slightly before serving.

What do you bake this tart in?

I used a glass casserole dish that measures 14 x 9.5 inches but an oblong 13 x 9 dish like this will also work well. I have also made this in a deep baking tin before, you just need to be sure to line it with parchment paper first so that it doesn't stick. It's also a good idea to spray your dish with a little oil before you put the pastry in.

What do you serve with beetroot tart?

You can serve this tart as an appetizer alongside a small side salad, or it can be part of a larger meal with a potato, salad or vegetable side (or a combination of all three!). All of these recipes would work well alongside it:

What's the best blue cheese to use in this beet tart?

Gorgonzola is by far and away my favorite blue cheese to use in this tart, it's robust enough to stand up to the beetroot and it's saltiness cuts through the acid of the balsamic onions. If you prefer a milder blue cheese flavor, I would suggest a danish blue, and if you are not a blue cheese lover, then goats cheese will work really well here.

Beetroot tart with filo pastry

The crust for this tart is made with several layers of filo pastry. The tart is rich in flavor, so I opted for a light and flakey pastry - nothing too heavy. You can of course make this with a heavier pastry like puff or shortcrust if you prefer. Be sure to cover the pastry with egg wash before baking it so it doesn't dry out.

Beetroot tart with balsamic onions

We have to talk about the onions in this recipe! They are cooked down in red wine vinegar and balsamic vinegar and they are so amazingly flavorful! The acid cuts through the saltiness of the gorgonzola and works so well with those earthy beets, I can not start to tell you how good they are!

Can you make this tart ahead of time?

This is pretty quick to put together, and in my humble opinion, tastes better after a day once the flavours have developed. After you've made it, pop it in the fridge and pull it out for some easy week night dinners and tasty lunches.

Top tips for making this beetroot tart recipe

This tart is all about strong flavors, so be sure to use good quality ingredients for maximum taste.
Wear gloves when cutting the beets if you don't want to stain your hands!
Be sure to grease the baking dish before layering the pastry.
Cook the pastry and tart in a pre-heated oven for the best results.
Let the tart cool slightly before serving to give it a chance to set.
Store leftovers covered in the fridge - they can be eaten cold or reheated in the oven.

Be sure to check out these other vegetarian recipes!

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Beetroot and gorgonzola tart sprinkled with fresh chives

Beetroot & Gorgonzola Tart

A light and tasty filo pastry tart

5 from 1 vote

Print Pin Rate

Course: Appetizer, entree, Main Course

Cuisine: American

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings: servings

Calories: 340kcal

Author: Slow The Cook Down

Ingredients

6 sheets of ready made filo pastry
1 beaten egg
1 ounce walnuts crushed in a mortar and pestle (25g)
3 beetroots
4 tbsp sugar
3 red onions finely sliced
4 ounces balsamic vinegar (100ml)
1.75 ounces red wine vinegar (50ml)
1.75 ounces olive oil (50ml)
3 eggs
10 ounces creme fraiche (300ml)
2 tbsp fresh chives finely chopped
7 ounces gorgonzola (200g)

Instructions

Pre-heat the oven to 390f / 200ºc.
Peel and top and tail the beetroots and cut them into ½ cm slices. Put on a roasting tray and sprinkle with a table spoon of caster sugar and a good pinch of salt. Place in the oven for about 20mins. Test with a knife - they should be soft with little resistance, and put to one side to cool.
Put the sliced onions into a saucepan and add the balsamic and red wine vinegar, along with the olive oil and 3 tablespoons of caster sugar. Put on a medium heat and stir occasionally until the liquid has evaporated. This should take about 30 minutes. Leave to one side to cool.
Lightly grease the dish you will be baking the tart in.
Take a sheet of filo and place it your dish so that the pastry comes up the sides slightly (fold the edges over if needed). Gently brush with some beaten egg and sprinkle over a small amount of the crushed walnuts. Lay another piece of filo over the top and repeat the process until you have placed on your last layer of filo. Brush well with the beaten egg and put in the oven for 10mins. Once golden brown, leave to one side to cool.
Turn the oven down to 355ºf / 180ºc.
In a bowl, whisk together the eggs, creme fraiche and chives. Add salt and pepper to taste. Cut the gorgonzola into small cubes and stir in to the egg and cream.
Take the filo case, and evenly spread over the onion mixture. Place the roasted beetroot slices on top and then pour over the egg and cream mixture. Pop in the oven for 40mins, until the filling has set and the top is golden brown. Let cool before serving.

Notes

I used a glass casserole dish that measures 14 x 9.5 inches but an oblong 13 x 9 dish like this will also work well.

This tart is all about strong flavors, so be sure to use good quality ingredients for maximum taste.
Wear gloves when cutting the beets if you don't want to stain your hands!
Be sure to grease the baking dish before layering the pastry.
Cook the pastry and tart in a pre-heated oven for the best results.
Let the tart cool slightly before serving to give it a chance to set.
Store leftovers covered in the fridge - they can be eaten cold or reheated in the oven.

Nutritional values are based on one of eight servings.

Nutrition

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