Food / 15 May, 2019 / My Baba

Goats Cheese and Beetroot Tart

This vegetarian tart combines the perfect marriage of goat’s cheese, beetroot, fresh thyme and toasted pine nuts – ideal for a midweek meal, a weekend lunch with friends or enjoyed cold with a crisp green salad on a picnic. And as a bonus, the irresistible pine-nut crust is a simple way to add extra nutty crunch – and requires no kneading.

Serves 6-8


For the base

  • 175g pine nuts finely ground
  • 100g buckwheat or almond flour (see page 13)
  • 50g rolled oats
  • ½ teaspoon sea salt
  • 1 egg yolk
  • 50g butter, melted
  • 1 tablespoon runny honey


  • 1 tablespoon hemp seed oil
  • 1 garlic clove
  • finely chopped ½ red onion
  • sliced A handful of young spinach leaves
  • 75g garden peas cooked
  • 1 small raw or cooked beetroot thinly sliced
  • 2 tablespoons toasted pine nuts
  • 2 large eggs plus
  • 2 large yolks
  • 150ml double cream (or single)
  • 75ml crème fraîche
  • 50g soft goats’ cheese/curd
  • A handful of fresh thyme leaves, plus extra to serve
  • 1 teaspoon runny honey Salt and pepper


  1. Mix together all the ingredients for the base in a bowl. Line a 23cm-diameter, 3cm-deep loose-bottomed tart tin. Starting from the centre, press the mixture evenly into the base and sides of the tin. Use a fork to prick the base to allow steam to escape, then chill for 30 minutes. Meanwhile, preheat the oven to 180°C/gas mark 4 and place a metal baking sheet inside the oven to heat up.
  2. Place the tart base on top of the baking sheet and bake for 10 minutes, or until lightly golden and firm to the touch. Set aside to cool.
  3. For the filling, heat the oil in a large pan and gently cook the garlic with the onion until soft but not coloured. Spoon into the tart case, then add the spinach leaves, peas, beetroot and 1 tablespoon of the pine nuts. Mix the eggs, cream and crème fraîche together in a jug. Slowly pour the mixture on top of the vegetables, then evenly divide the goat’s cheese on top and scatter over the thyme. Season with salt and pepper. Return the tart to the baking sheet and cook for 35 minutes, or until the filling is just set in the middle.
  4. Leave to cool for 15 minutes, then remove the sides of the tin. Before serving, top the tart with the extra thyme leaves and pine nuts, and drizzle over the honey.

Recipes taken from ‘The Goodness of Nuts and Seeds’ (Kyle Books) by Natalie Seldon, available now, RRP £9.99


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