Simple Cheese, Thyme & Beetroot Tarts

These tarts are very easy to make and make the perfect accompaniment to your picnic or summer evening feast

Easy recipeEasy Gluten free Wheat free Freezable recipe
Add to favourites

Click on a star to rate this recipe!

Average rating 3 / 5. Vote count: 1

No votes so far! Be the first to rate this recipe.

Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub

Preparation time

10 min

Cook time

20 min

Total time

30

Meal

  • mains
  • lunches

Servings

4

Ingredients

  • 2 sheets vegan puff pastry (eg Jus-Rol)
  • 2 medium red onions, finely sliced
  • 3 cloves garlic, finely chopped
  • 300g/11 oz pre-cooked beetroot (not in vinegar)
  • 200g/7 oz melting vegan cheese (we used MozzaRisella)
  • A few sprigs fresh thyme, stalks removed
  • Unsweetened soya milk for glaze
  • Optional: handful vegan ‘feta’, crumbled (we used Violife Greek White Block)

Vinaigrette

(if short of time use a ready-made balsamic glaze)

  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp syrup (eg maple or agave) or brown sugar
  • Few sprigs fresh thyme leaves, stalks removed
  • Salt and black pepper

Instructions

  1. Preheat the oven to 200°C/400°F/Gas Mark 6. Line a baking tray with parchment.
  2. Lightly fry the onion until soft. Add the garlic and fry for a further minute.
  3. With a sharp knife, slice each pastry sheet into 2, to make 4 tarts. Place these on the baking try. Alternatively use 1 large or 4 small round tart tins, as in picture.
  4. Pinch along the edges of each pastry piece to form a rough crust.
  5. Distribute the onion/garlic mixture evenly between the pastry slices.
  6. Slice the beets about 1cm thick into rounds. Distribute them equally also.
  7. Drizzle half the vinaigrette over the tarts (if using balsamic glaze then add at the end) then sprinkle the melting cheese over everything. Sprinkle the thyme over the tarts and glaze the edges with plant milk.
  8. Bake the tarts in the hot oven for about 12-15 minutes, or until the pastry is puffed and golden.
  9. Remove from the oven and drizzle over the rest of the vinaigrette. Sprinkle over the ‘feta’ and some black pepper.

Did you know that Vegan Recipe Club is run by a charity?

We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.

Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.

Related recipes

No-Yeast Pizzas with Cashew Cheese

Add to favourites
Simple, fluffy and authentic homemade pizzas ready in less than half an hour. This no-yeast base is perfect for speedy vegan and gluten-free pizzas and is delicious topped with homemade…

Black Forest Cake (Gateau)

Add to favourites
A rich and decadent chocolate cake filled with a creamy coconut whip (or luscious buttercream) and juicy cherry compote topped with a simple chocolate ganache and fresh cherries. This cake…