Flamegrilled Beetroot Tart with Goat’s Milk Cheese

This tart looks impressive and is dead easy to make if you use ready made all butter Puff Pastry, a pack of our Roasted Beetroot and a roll of honey sweetened goat’s milk cheese. The delicious ruby red vinaigrette from the beetroot is slightly thickened and reduced to a glaze. Impress with less!


  • 1 x 500 g all butter puff pastry
  • 1 egg
  • pinch of salt
  • pinch of sugar
  • 1 x 300 g Ina Paarman’s Roasted Beetroot Antipasti, sliced into smaller pieces
  • ½ pack x 300 g Ina Paarman’s Char-grilled Shallots Antipasti, sliced into smaller pieces (optional)
  • 100 g goat's milk cheese with honey, cut into rounds


  • marinade drained from beetroot
  • 1 T (15 ml) honey or berry jam
  • 1 t (5 ml) cornflour
  • 1 T (15 ml) water


  • Micro herbs or baby rocket

Adjust the oven shelf to the middle position. Preheat the oven to 200°C.

Place a baking tray in the oven to heat up.

Half defrost the pastry and remove one of the sheets. Refreeze the other for another time.

Place the half-defrosted pastry on baking paper.

Cut a border around the pastry about 1½ cm wide. Cut almost right through the pastry and prick the middle section here and there with a fork.

Beat the egg in a cup with a fork, adding the salt and sugar.

Brush the pastry all over with the egg wash. Don’t let it drip down the outsides of the pastry or it will prevent the border from puffing up.

Slide the baking paper with tart onto the hot baking tray. Bake pastry until golden brown, ± 15 – 20 minutes. Leave to cool.

Snip a corner off the Beetroot pack and drain the marinade into a small sauce pan. Add the honey, mix the cornflour with the water to make a paste and add. Boil over high heat, stirring, until syrupy. Leave to cool.

Arrange the Beetroot and Shallots, if using, over the pastry base.

Just before serving spoon over the glaze, add disks of cheese and finally scatter over micro herbs.



Omit the Shallots and use only the Beetroot.

Ina's Tip

The pastry can be baked in advance. The middle will puff up, just gently push it down a little before adding the beetroot.

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