Goat’s Cheese, Onion Marmalade and Beetroot Tart


Recipe by @wholesomecook
The tart comes together so quickly with 5 simple ingredients and the flavour is out of this world delish!


If you don’t feel like peeling and roasting beets, feel free to use the cooked ones sold in pouches, although roasted beets are my preferred option here.  The tart will keep in the fridge for up to 3 days.

  • 500g small beets (see note above)
  • 2 tbsp live oil
  • Salt
  • Pepper
  • 1 sheet frozen puff pastry
  • ½ jar Barker's Onion Marmalade
  • 375g smooth ricotta
  • 110g goat cheese (chevre)
  • 1 egg
  • Large handful rocket leaves


  1. Preheat oven to 180C. Peel and quarter beets. Place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until tender. Remove from oven and set aside. Leave oven on.
  2. Thaw out puff pastry sheet. In a large bowl mix together the Onion Marmalade, ricotta, goat cheese and egg until combined.
  3. Transfer puff pastry into a loose-bottom tart tin and press into the base and sides. Trim off edges and reuse the pastry to fill any gaps, ensuring the pastry comes up to the edge of the tin all the way around. Prick the base all over with a fork.
  4. Pour the filling into the tart and smooth out the top. Bake for 25 minutes.
  5. Remove tart from the oven and out of the tin. Place on a serving plate. Top with beets and rocket leaves and serve.