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

Roast Butternut, Beet & Goats Cheese Tart Recipe

45 Minutes
Serves: 2

A delicious 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 butternut squash
  • 150 ml crème fraiche
  • 3 sheets filo pastry
  • 2 sprig fresh rosemary
  • 1 goats cheese log
  • 8 tsp olive oil
  • salt (to taste)
  • 2 shallots


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


  • black pepper (to taste)
  • 4 sprig coriander
  • 3 sprig mint
  • 2 tbsp olive oil
  • salt (to taste)
  • 1 tbsp white wine vinegar

Recipe with pictures Steps

Step 1

  • set the oven to 190C 375F or gas mark 5

Step 2

  • peel and chop the beetroot into cube

Step 3

  • peel and chop the butternut squash into cube

Step 4

  • 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 5

  • 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

Step 6

  • while the onions are cooking

Step 7

  • 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 8

  • chop the mint and coriander
  • add the oil and vinegar to the small bowl
  • add all the dressing ingredients to the bowl and stir

Step 9

  • 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 approx 5
  • 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 10

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

Step 11

  • 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 12

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

Recipe Utensils

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

More recipes you might like: Healthy, Low Cost, Modern, Quick & Easy, Vegetarian

How to make butternut squash, beetroot and goats cheese filo tart

This tart is very easy, the beetroot and butternut are 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 of the tart. 

What makes our vegetable and goats cheese tart the best

Goats cheese and beetroot are the perfect combination with the extra sweetness added by the roasted butternut making a delicious tart. The star ingredient in this tart is the creme fraiche which adds extra creaminess to the tart.

Make this simple savoury goats cheese tart for dinner tonight

This simple tart is suitable for Spring, Summer and Autumn, we serve this delicious filo tart with a simple salad of cucumber, tomatoes, bell pepper and lettuce and a herb dressing with coriander and mint

Filo tarts make an excellent quick and easy dinner especially when served with a simple salad and a homemade dressing. 

Other savoury filo tarts

Butternut Squash & Tomato Baklava

Cheese, pine nut and herb tart

Tomato, Emmenthal and Mustard Tart

Red Onion and Crème Fraiche Tart

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