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A beetroot tart garnished with beetroot leaf pesto, cut into 8 slices, sitting on parchment paper and a wooden chopping board. A bowl of beetroot leaf pesto sits next to the tart.

Golden Beetroot and Mascarpone Tart with Beetroot Leaf Pesto

Thinly sliced golden beetroot baked straight onto puff pastry over a lemon-chive mascarpone. No pre-roasting of the beetroot required. Finished with a pesto made from beetroot leaves and stems, instead of throwing them away.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Main Course, Snack, Starter
Cuisine Modern European

Equipment

Ingredients
  

Tart

  • 450 gms Golden beetroot
  • 320 gm Pre-rolled puff pastry
  • ½ nos Lemon
  • 1 tbsp Olive oil
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper

Mascarpone Cheese

  • 250 gms Mascarpone cheese
  • ¼ teaspoon Salt
  • ¼ teaspoon Black pepper
  • 11 gms Chives
  • ½ Lemon zest

Beetroot leaf pesto

  • 90 gms Beetroot leaves
  • 10 gms Garlic
  • 20 gms Walnuts
  • 35 gms Parmesan
  • 2 tablespoon Olive oil
  • ½ teaspoon Salt
  • ½ nos Lemon juice

Instructions
 

Beetroot Tart

  • Wash, pat dry, and slice the beetroot on a mandolin, about 3mm thick. The important thing is that they are all even in thickness. Peeling is optional.
  • Transfer the sliced beetroot to a bowl, then season with salt, pepper, olive oil, and the juice of half a lemon (save the zest for the mascarpone cheese). Mix well and set aside.

Mascarpone cheese

  • Finely chop the chives. Zest half a lemon.
  • In a bowl, add the mascarpone cheese, salt, pepper, lemon zest and chopped chives. Mix to combine. Set aside.

Beetroot Pesto

  • Thoroughly wash the beetroot leaves and stems, and pat dry. Chop the stems and leaves.
  • Peel the garlic.
  • Cut the parmesan cheese into small cubes.
  • In a blender, add the walnuts, garlic, cheese, beetroot stems, and leaves. Then add salt, the juice of half a lemon, and olive oil and blend into a rough purée.
  • Transfer into a container and set aside.

Assembly

  • Preheat oven to 200ºC
  • Roll out the pre-made puff pastry onto a baking tray.
  • Leaving a ½ inch gap around the edge, score on the four sides. See the method photo.
  • Spread the mascarpone cheese mix evenly in the centre.
  • Place the beetroot on top of the mascarpone cheese. See the method photo.
  • Bake in the oven for about 25 to 30 minutes.
  • Once the tart is ready, add dollops of beetroot leaf pesto and serve immediately.
Keyword beetroot leaf pesto, beetroot tart, golden beetroot, mascarpone tart, puff pastry tart, vegetarian tart
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