Beetroot & Crumbled Cheese Tart

Beetroot & Crumbled Cheese Tart

Joe Lovell
Joe Lovell
Dec 30th 2021

Perfect for lunch or a light dinner, Joe's homemade Beetroot & Crumbled Cheese Tart is best enjoyed with a green side salad.


Ingredients 🗒- to share between 4

  • ½ sheet rolled Plant based puff pastry (we recommend Jus-rol as plant-based)
  • 100g sliced vegan cheese (we used Violife hard cheese)
  • 200g whole cooked beetroot - sliced thinly
  • 1tbsp olive oil
  • 1 Orange zest and small thyme sprigs
  • Handful of rocket leaves
  • Sprinkle Sea salt
  • Sprinkle Cracked black pepper

Method 👩‍🍳

  1. Preheat the oven to 200c
  2. Cut the puff pastry into a sheet
  3. Place on a baking tray with parchment on the bottom and top and then place a heavy pan on top to keep the pastry from raising in the middle
  4. Add in for 12 minutes
  5. Remove the pan and parchment on top and place back in the oven for 5 minutes.
  6. Remove from the oven and lay the cheese inside the middle. (save some cheese to garnish) Then add the sliced beetroot over the cheese. Drizzle a little oil over the top.
  7. Add back in the oven for 10 minutes
  8. While it’s in the oven. Wash the rocket leaves and dress with some olive oil.
  9. Once the cheese has melted and the sides are nicely golden brown and add some thyme sprigs & orange zest around the top. Add some rocket salad over the top.
  10. Slice and share

Beetroot Crumbled Cheese Tart v2

Joe Lovell

Joe Lovell

Head Chef & Development at Planty

Joe is fully immersed in UK food culture, inspiring his staff with his crazy energy and sense of humor. With a Michelin star background - having worked hundreds of hours in Gordon Ramsay’s kitchens, including the well-known Petrus restaurant - Joe is now Planty’s Head Chef & Development, helping to create a better way for people to switch to eating more plants

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