Beetroot Goat Cheese Tartlet

This tartlet combines classic flavors and works well as either an appetizer or a side dish.

A note about this recipe: I used my basic savory pastry recipe, which yields enough for 6, 6-inch tartlet shells. However, because most of my cooking only celebrates two people, the recipe for the tartlet pictured above yields two. Luckily the pastry recipe keeps well in the fridge for at least a week.

Caramelized Onion, Beetroot & Goat Cheese Tartlet

Prep Time: 60 minutes

Cook Time: 10 minutes

Category: Baking, Savory, Sides

Servings: 2 tartlets

This tartlet combines classic flavors and works well as either an appetizer or a side dish.


  • Prepared pastry dough (I used this recipe
  • 1 sweet, yellow onion, thinly sliced
  • 2 medium beetroots
  • 1 oz goat cheese, crumbled
  • optional: 1 - 2 tablespoons vinaigrette of choice
  • optional: herbs or microgreens for garnish


    For the Beetroot
  • Preheat oven to 400°F.
  • Trim the beetroots if needed, leaving the skin on. Wrap the beetroot in foil and cook in the oven for 40 minutes, or until easily punctured with a fork. Set aside to cool.
  • Once cooled, gently trim the outer layer of skin and dice the beetroot into small, even-sized cubes.
  • If using a vinaigrette, place the beetroot cubes in a bowl and gently toss with the vinaigrette. Set aside to absorb the flavors.
    For the Pastry
  • Preheat oven to 350°F.
  • Roll out enough pastry dough to thinly cover two 6-inch tartlet tins.
  • Cover the pastry with parchment paper, add pie weights, and blind bake for 10 - 15 minutes (until crust is golden).
    For the Carmelized Onion
  • Spray a medium sized pan with oil. Coat completely.
  • Heat pan on the stovetop to medium-high.
  • Place the sliced onions in the pan, adding a generous amount of salt as you do so.
  • Stir constantly so the onions brown evenly.
  • Add more oil if onions start to stick to the pan.
  • Once the onions are tender and brown, about 5 to 10 minutes, remove them from the pan and set aside.
    Construct the Tartlet
  • Once the pastry and onions have cooled, place the cooked onions at the bottom of each tartlet, evenly distributing throughout the base of the pastry.
  • Place a generous amount of beetroot on top of the onion base (if using vinaigrette, use a slotted spoon or fork to do so, leaving residual liquid behind).
  • Sprinkle 1/2 oz of goat cheese per tartlet. Scatter throughout the beetroot mound.
  • Place any herbs or microgreens directly on top.
  • If using a vinaigrette, you may gently sprinkle residual liquid if desired on top of your greens.

Looking for a healthy alternative? Try my Portobello Mushroom Cap Bruschetta for a low-carb option.

Mushroom Cap Bruschetta

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