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  • Easy
  • Serves 4
  • 20 mins prep
  • 20 mins cook

Beetroot tart

Beetroot tart

Beetroot tart, lemon recipe, brought to you by Woman's Day



  • 1 1/2 cups plain flour
  • 1/2 tsp salt
  • 100 g chilled butter, chopped
  • 2 tbsp chilled water
  • 1 tbsp lemon juice

Beetroot tart

  • 125 g spreadable cream cheese
  • 400 g can baby beetroot, drained, cut into wedges
  • 1/4 cup rocket leaves
  • 1/4 cup roughly chopped toasted walnuts
  • 2 tbsp parsley leaves
  • 1 lemon, finely grated zest
  • 2 tsp olive oil


Beetroot tart

  1. Preheat oven to moderate, 180°C. Lightly grease an oven tray.
  2. For pastry, sift flour and salt into a bowl. Add butter and rub in using fingertips until mixture resembles breadcrumbs. Stir in water and juice to form a soft dough. Shape into a disc. Wrap in plastic wrap and chill 30 minutes.
  3. Roll pastry out between 2 sheets baking paper to a rough 20cm x 35cm rectangle. Transfer to baking tray on piece of paper. Bake 15-20 minutes, until golden. Allow to cool.
  4. Spread cream cheese over pastry. Arrange beetroot and scatter rocket, walnuts, parsley and zest. Drizzle with oil. Season to taste.


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