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Natalie Seldon’s Goat’s Cheese & Beetroot Tart

Serves: 6

Cost Cutting

This popular recipe featured on the cover of our March 2017 issue, it combines the perfect marriage between beetroot and goat’s cheese with an irresistible pine nut crust that requires no kneading. Easy!

Natalie Seldon’s Goat’s Cheese & Beetroot Tart Recipe: Veggie


For the base:

175g pine nuts, finely ground

100g buckwheat or almond flour

50g rolled oats

½ tsp sea salt

1 free-range egg yolk

50g butter, melted

1 tbsp runny honey

For the filling:

1 tbsp hemp seed oil

1 garlic clove, finely chopped

½ red onion, sliced

a handful of young spinach leaves

75g garden peas, cooked

1 small raw or cooked beetroot, thinly sliced

2 tbsp toasted pine nuts

2 large free-range eggs, plus 2 large yolks

150ml double cream (or single)

75ml crème fraîche

50g soft goat’s cheese/curd

a handful of fresh thyme leaves, plus extra to serve

1 tsp runny honey

salt and pepper


  • Mix together all the ingredients for the base in a bowl. Line a 23cm-diameter, 3cm-deep loose-bottomed tart tin. Starting from the centre, press the mixture evenly into the base and sides of the tin. Use a fork to prick the base to allow steam to escape, then chill for 30 minutes. Meanwhile, preheat the oven to 180C/350F/Gas 4 and place a metal baking sheet inside the oven to heat up.
  • Place the tart base on top of the baking sheet and bake for 10 minutes, or until lightly golden and firm to the touch. Set aside to cool.
  • For the filling: heat the oil in a large pan and gently cook the garlic with the onion until soft but not coloured. Spoon into the tart case, then add the spinach leaves, peas, beetroot and one tablespoon of the pine nuts. Mix the eggs, cream and crème fraîche together in a jug. Slowly pour the mixture on top of the vegetables, then evenly divide the goat’s cheese on top and scatter over the thyme. Season with salt and pepper. Return the tart to the baking sheet and cook for 35 minutes, or until the filling is just set in the middle.
  • Leave to cool for 15 minutes, then remove the sides of the tin. Before serving, top the tart with the extra thyme leaves and pine nuts, and drizzle over the honey.
Print Recipe

The Goodness of Nuts and Seeds by Natalie Seldon is published by Kyle Books. Photography by Faith Mason.

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