Beetroot and goat’s milk cheese tart with granadilla dressing

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  • 6
  • Easy
  • 15 minutes
  • 20 minutes
  • Miles Mossop Saskia 2005


  • 400 g ready-prepared pastry
  • 200 g goat’s-milk cheese
  • 6 beetroots, cooked and sliced
  • 2 avocados, sliced (optional)
  • 24 asparagus spears, blanched and thinly sliced
  • chives, chopped, to garnish
  • For the dressing:
  • pulp of 3 granadillas
  • juice of 1 lime
  • 2 t honey
  • 1 T extra virgin olive oil

Cooking Instructions

Preheat the oven to 200ºC.
Roll out the pastry and divide into 6 rectangles. Place on a baking tray. Bake for 20 minutes or until puffed up and golden brown.
While still warm, spread over the cheese and top with the beetroot, avocado (if using) and asparagus.
Mix together the dressing ingredients and drizzle over the tarts. Sprinkle over the chopped chives.
Cook’s tip: If, as in this recipe, you need only the pulp and not the seeds, rub the granadilla through a sieve with a touch of hot water, which will help separate the pulp from the seeds.
Per serving: 2422.8kJ, 14.4g protein, 42.5g fat, 38.3g carbs
TASTE’s take:
The scented dressing also goes well with roasted chicken portions or grilled fish.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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