Beetroot Goat Cheese Tartlets

These beetroot tartlets always steal the spotlight at get-togethers. Roasted beets deliver a sweet earthiness that goes hand in hand with smooth goat cheese and the zing of onion jam. Each bite bursts with bright color and flavor. For a touch of class without spending hours in the kitchen, they're perfect for wowing company or upgrading any meal.

When you roast beets, their color pops and their natural sugar takes center stage. No kidding, whenever I bring these appetizers out, they're the first thing gone. Folks always end up asking how to make them.

Ingredients

• Savoury tartlet cases: around 20 handy shells give a great crunch and cut down on prep time Try to snag crisp shells at your local food shop
• Bunch of chives: sprinkle on for an oniony boost and green pop Fresh, green chives are your friend here
• Small leek: thin strips turn into crispy little toppers Choose leeks with bright white stalks
• Creme fraiche: 100g for creaminess and a little tang Pick full-fat for mega silkiness
• Goats cheese: 200g soft, creamy cheese brings tangy goodness Go for the freshest you can find
• Onion jam: get a jar with hearty, caramelized onions (200g or so) for sweet and savory depth
• Baby beetroot: 500g, look for firm beets with tidy skin. That way, you'll get gorgeous color and an earthy backbone

Step-by-Step Instructions

Fill and Garnish the Tartlets:

Scoop some beetroot mix into each tartlet shell. Pile on a dollop of the goat cheese mousse. Sprinkle over crispy leeks and chopped chives. Line them up on a tray and get ready for some serious compliments.

Crisp the Leek:

Trim dark tops off your leek and slice the white part into thin strips. Heat oil to about 150C, then fry leeks in small batches until they're golden and snappy. Let them cool off on paper towels so they stay crunchy.

Make the Goats Cheese Mousse:

Mix goat cheese and creme fraiche in a bowl and whip until nice and fluffy. This makes a dreamy, light topping that goes perfectly with the other layers.

Blend Beetroot and Onion Jam:

Once your beets have cooled a bit after roasting, pop them in a food processor with the onion jam. Whizz everything together until it’s super smooth and there’s no chunky bits. Taste and add salt if you feel like it. This will be your colorful beetroot spread.

Prepare the Beetroot:

Peel up your baby beets and cut into pieces. Spread them out on a lined tray, drizzle a little oil, and bake at 180C for around 40 to 50 minutes, or until they smell sweet and get fork-tender. Roasting turns them extra tasty and bright.

I can’t get enough of creamy goat cheese—it smooths out beet’s earthiness and makes every bite pop. These tartlets are now expected at every holiday in our house. My niece actually claimed them as the best pink snack she’s ever had.

Storage Tips

You can roast and puree the beets up to two days ahead, just stash them in the fridge with a lid on. Fry up the leeks and finish assembling when you’re ready to serve. If you have extras, chill them and try to eat by the next day. The shells might lose a little crunch, but they're still good.

Ingredient Swaps

If you want something softer, swap in ricotta for half the goat cheese. To skip dairy, grab plant-based cheese and use coconut yogurt instead of creme fraiche. No onion jam? Just slowly cook onions with balsamic until they're sticky and sweet.

Serving Suggestions

Tartlets like these totally stand out as starters on a snack board. They're amazing with bubbly for a celebration or with arugula-walnut salad for a laid-back lunch. Try them with a big bowl of soup, too—the flavors play off each other so well.

Cultural and Historical Notes

You’ll find spin-offs of beet and goat cheese everywhere in French and Mediterranean food. Tartlets like these are a favorite on bistro menus, thanks to that love for colorful veggies. Goat cheese has a long history in countryside kitchens—it’s always been famous for being rich and tangy.

I love pulling these tartlets together. They're my go-to for any table—a mix of crispy shells, catchy mousse, and jewel-toned beet makes everything feel festive. The grins after everyone tries one? That’s the best part.

Foire aux questions sur la recette

→ How do you get that creamy texture in the filling?

Blending roasted beetroot with onion jam gives it a smooth, sweet touch.

→ What's the trick for that mousse topping?

Just whip goat cheese with creme fraiche. It comes out airy and tangy.

→ Why add fried leek on top?

It fries up golden and crunchy, adding both bite and a bit of onion flavor.

→ Which pastry works best for this?

Use mini savory pastry shells—grab them from specialty shops for a perfect base.

→ Is it okay to make these ahead of time?

Yep, you can prep everything ahead, but don't put them together until right before serving so they stay crisp.