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Beetroot & Goat’s Cheese Tartlets

Planning a virtual dinner party? We recommend starting with these Beetroot & Goat’s Cheese Tartlets from Lakeland. Full of flavour and guaranteed to please, they’re a safe bet!

BY Jessica Elkin | UPDATED 26 Jun 2020
Beetroot & Goat’s Cheese Tartlets image

For the pastry

  • 300g plain flour
  • ¼ tsp salt
  • 75g chilled butter, cut into pieces
  • 75g white vegetable fat (eg. Trex), cut into pieces
  • 1 tbsp poppy seeds
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For the filling

  • 200g beetroot (vacuum-packed, not in vinegar), sliced
  • 125g goats’ cheese, sliced
  • 2 free-range eggs, beaten
  • 150ml milk
  • salt and freshly ground black pepper
  • 1 tsp fresh thyme or parsley, chopped, plus sprigs to garnish
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  1. 1 Preheat the oven to 200C/400F/Gas 6. Sift the flour and salt into a large bowl. Rub in the butter and white vegetable fat with your fingertips until the mixture looks like fine crumbs. Add the poppy seeds, then stir in just enough chilled water to make a soft, but not sticky, dough. Knead for a few moments, then wrap and chill for 10-20 minutes.

  2. Roll out the pastry on a lightly floured surface and use it to line four loose-base tartlet tins. Line with greaseproof paper and baking beans or crumpled foil, and bake ‘blind’ for 10-12 minutes.

  3. Take the tart cases from the oven and remove the paper and baking beans or foil. Reduce the oven temperature to 180C/350F/Gas 4.

  4. Arrange the beetroot and goats’ cheese in the pastry cases. In a bowl, beat together the eggs and milk. Season and add the chopped thyme or parsley. Pour the mixture into the tart cases, then bake for 20 minutes, until set. Serve warm or cold, garnished with thyme or parsley sprigs.

This recipe was kindly supplied by Lakeland

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