Roast butternut squash and beetroot tart topped with goats cheese and served with salad and a herb dressing

Roast Butternut, Beet & Goats Cheese Tart Recipe

45 Minutes
Serves: 2

A delicious butternut, beetroot and goats cheese tart with cubes of roasted butternut squash and beetroot spread with fried shallots and placed on a crispy filo pastry base. This savoury tart is topped with rosemary leaves, creme fraiche and goats cheese slices and served with a simple salad and herb dressing

Recipe Ingreds


  • 300 grams beetroot
  • black pepper (to taste)
  • 0.5 whole butternut squash
  • 150 ml crème fraiche
  • 3 sheets filo pastry
  • 2 sprig fresh rosemary
  • 1 whole goats cheese log
  • 3 tbsp olive oil
  • salt (to taste)
  • 2 whole shallots


  • 0.5 whole bell pepper (yellow)
  • 50 grams cherry tomatoes
  • 0.25 whole cucumber
  • 40 grams Salad leaves

Recipe with pictures Steps

Step 1

  • set the oven to 180C 350F or gas mark 5
  • peel and chop the beetroot into cube
  • peel and chop the butternut squash into cube

Step 2

  • lightly coat the baking tray with 1/4 of the oil using a pastry brush
  • add the butternut squash and beetroot cubes to the baking tray coat in oil
  • place in the oven
  • cook for 15 mins to 20 mins

Step 3

  • heat a 1/4 of the olive oil in the frying pan
  • peel and chop the shallots in half and then in eights lengthwise
  • add the shallots to the pan
  • cook the onions till soft
  • while the onions are cooking

Step 4

  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves
  • wash and chop the yellow pepper(s) into small pieces
  • sprinkle over the salad leaves

Step 5

  • place half the oil in a small bowl
  • heat the baking tray in the oven
  • cut the filo into squares
  • coat each layer of pastry with the oil using the pastry brush
  • build up the tart case by adding layers of filo pastry
  • crumple the edge of the pastry to form a crust
  • remove the baking tray from the oven
  • place the tart case on the baking tray

Step 6

  • turn the oven down to 165C 365F or gas mark 3
  • remove the beetroot and butternut squash from the oven
  • place in the large bowl
  • add the shallots
  • stir to mix the ingredients
  • put into the prepared filo pastry pie case
  • season with salt and pepper

Step 7

  • slice the goats cheese log(s) into 2 cm width slices.
  • The crème fraiche should be placed on the tart in dollops with a slice of goats cheese on top each dollop and approx. 3 cms apart
  • place a couple of leaves of rosemary on top of the goats cheese
  • place the tart in the oven and cook for 20 mins

Step 8

  • serve a slice of the tart with the mixed salad and a trickle of the herb vinaigrette

Recipe Utensils

  • 1 baking tray
  • 1 bowl
  • 2 chopping board
  • 1 frying pan
  • 2 large knife
  • 1 pastry brush
  • 1 rectangular pie dish
  • 1 small bowl

More recipes you might like: Quick & Easy, Vegetarian, Vegetable dinner ideas

How to make beetroot and butternut squash tart with goats cheese

A crisp filo tart topped with roasted butternut and beetroot cubes and topped with goats cheese slices baked till golden brown. To make this tart peel the beetroot and butternut, cut into cubes and roasted. The roasted vegetables are mixed with some fried shallots and placed on a filo pastry base . Dollops of creme fraiche with slices of goats cheese and a small sprig of rosemary are placed on top. 

Make this simple beetroot and goats cheese tart for dinner

This recipe is suitable for Spring, Summer and Autumn, we serve it with a simple salad of cucumber, tomatoes, bell pepper and lettuce and a herb dressing with coriander and mint. It make an excellent quick and easy dinner

What makes our butternut and beetroot filo tart with goats cheese the best

Goats cheese and beetroot are the perfect combination with the extra sweetness added by the roasted butternut. The star ingredient is the creme fraiche which adds extra creaminess.

Other vegetarian filo tarts

Butternut Squash & Tomato Baklava

Halloumi Pie

Cheese and tomato tart with emmental

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