Beetroot, goat’s cheese and thyme tart

This beetroot, goat's cheese and thyme tart by Kym Grimshaw for Denby is absolutely delicious and requires little effort for such a tasty result.

Beetroot, goat’s cheese and thyme tart Image credit: Kym Grimshaw for Denby

Looking for the perfect savoury crowd pleaser? Look no further than this beetroot, goat’s cheese and thyme tart! 

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  • 320g (11½oz) ready-rolled puff pastry
  • 3 tbsp thyme leaves, plus extra sprigs to serve
  • 150g (5½oz) mascarpone, at room temperature
  • 200g (7oz) goat's cheese
  • 250g (9oz) fresh cooked beetroot, drained and sliced
  • 2 tbsp honey
  • rocket, to serve


Preheat the oven to 220C/Gas Mark 7.
Unroll the pastry onto a baking sheet, trimming any excess pastry at either end if necessary. Score a 1cm (½in) border around the edge of the pastry sheet, prick all over with a fork, then bake for 10 minutes.
Mix together the mascarpone, half of the goat's cheese, honey and thyme leaves. Pat dry the sliced beetroot with kitchen paper.
Allow the pre-baked pastry sheet to cool a little before spreading over the cheese base, topping with the slices of beetroot and dotting with the remaining goat's cheese.
Bake for a further 10 minutes until golden. Top with rocket and extra thyme sprigs to serve.
Last updated 9 months ago

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