Beetroot Tartlets


These puff pastry beetroot tartlets make an easy lunch which is ready in no time. These individual tarts with slices of beetroot, two types of cheese, and red onion, are full of flavour.

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Beetroot tartlets

Beetroot lends itself perfectly to savoury tarts and pies. These mini puff pastry beetroot tartlets are delicious for lunch, or as part of a high tea.

Using two types of cheese makes these tarts really savoury, as blue cheese has a strong flavour. Not everyone likes blue cheese, so you can substitute it with a mature cheese which has plenty of flavour, if you prefer.

If you don't have small, square slices of puff pastry, you could use a large slice to make a large tart which you can cut into pieces once cooked.

Veronique van Ohmydish

Made by Véronique

Published at 2024-01-09, this recipe is for 4 people and takes 30 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 17-01-2024

30 minutes 4 people Lunch
Beetroot tartlets


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  • 4 square slices of puff pastry
  • 4 precooked red beetroots
  • half a red onion
  • sprig of fresh sage
  • 50 grams blue cheese
  • small handful finely grated grana padano
  • 6 tablespoons of crème fraîche
  • salt and pepper to taste
Beetroot tartlets ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • oven
  • baking tray lined with baking parchment
  • fork
  • small bowl
  • spoon

Beetroot Tartlets

30 minutes 4 people Lunch

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Making the puff pastry beetroot tartlets – 30 minutes

Preheat the oven to 180 degrees Celsius and line a baking tray with baking parchment.

Set aside a few sage leaves and finely chop the rest. Mix 6 tablespoons of crème fraîche with the finely chopped sage, and season with salt and pepper.

Prick the centres of the slices of puff pastry. Spread the slices with crème fraîche, but leave the edges clear.

Beetroot tartlets
Beetroot tartlets

Slice the beetroot and lay it over the crème fraîche.

Peel the red onion and cut it into thin half moons. Sprinkle some of the red onion over the beetroot.

Top with blue cheese and a little grana padano, and bake the puff pastry tarts for around 15 to 20 minutes, until nicely golden brown.

Garnish with fresh sage, if desired, and serve immediately. Enjoy!

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