Beetroot, Goat’s Cheese & Spinach Tart
A nourishing, flavour-packed recipe featuring Australian Eggs
If you’re looking for a recipe that feels impressive yet is surprisingly simple to make, this Beetroot, Goat’s Cheese & Spinach Tart is exactly that.
It’s vibrant, full of flavour and layered with beautiful textures from the crisp golden puff pastry base to the creamy whipped goat’s cheese, sweet roasted beetroot and perfectly poached egg on top.
What I love most about this recipe is that it’s not only delicious, but it’s also packed with ingredients that support nourishment, energy and overall wellbeing. Recipes like this show how balanced, wholesome food can still feel indulgent and satisfying.
This tart works beautifully for brunch, lunch or even a light dinner, and it’s a great example of the kind of simple yet elevated meals I love creating and sharing.
Why This Recipe Works
Each ingredient in this dish plays a role in both flavour and nutrition.
Beetroot adds natural sweetness and vibrant colour while providing fibre and antioxidants that support heart and gut health.
Goat’s cheese brings creaminess and tang while also offering protein and calcium.
Spinach and rocket add freshness and micronutrients that support overall health and vitality.
And of course, the star ingredient — Australian Eggs.
Eggs are one of the most nutrient-dense foods you can include in your diet. They provide high-quality protein along with essential nutrients such as choline, which supports brain health, and B vitamins that play an important role in energy production.
Adding a perfectly poached egg on top not only elevates the dish visually, but also creates a rich, golden yolk that brings everything together beautifully.
Beetroot, Goat’s Cheese & Spinach Tart
Ingredients
Roasted Beetroot
1 large beetroot, thinly sliced (a mandolin works well)
Drizzle olive oil
Small splash balsamic vinegar
Salt and pepper
Pastry Base
1 sheet puff pastry
1 Australian Egg, whisked
Whipped Goat’s Cheese
110 g goat’s cheese
2 tbsp Greek yoghurt
1 tbsp olive oil
Zest of ½ lemon
1 tsp honey
Salt and black pepper
To Finish
1 large handful baby spinach and rocket
Drizzle olive oil
Pinch of salt
1 Australian Egg, poached
Crushed walnuts (approx. 20 g)
Fresh thyme
Method
Preheat the oven to 180°C.
Start by preparing the beetroot. Place the thinly sliced beetroot in a bowl and toss with olive oil, balsamic vinegar, salt and pepper. Spread the slices onto a baking tray and roast for about 15 minutes, or until tender.
Next, prepare the pastry base. Lay the sheet of puff pastry on a lined baking tray and use a knife to lightly score a 2 cm border around the edge. Prick the centre of the pastry with a fork to prevent it puffing up too much.
Brush the edges with the whisked Australian egg to help create a golden crust. Bake in the oven for 15–20 minutes, or until the pastry is puffed and beautifully golden.
While the pastry is baking, make the whipped goat’s cheese. In a bowl or blender, combine the goat’s cheese, Greek yoghurt, olive oil, lemon zest, honey, salt and pepper. Whisk or blend until smooth and creamy.
Lightly dress the spinach and rocket with olive oil and a small pinch of salt.
To assemble the tart, spread the whipped goat’s cheese across the cooled pastry base. Layer the roasted beetroot over the top, then add the dressed greens.
Finish with a perfectly poached Australian egg, a sprinkle of crushed walnuts and fresh thyme.
Slice and serve immediately.
Recipes like this are a great reminder that nourishing food doesn’t need to be complicated. When you combine fresh, seasonal ingredients with simple cooking techniques, you can create meals that are both beautiful and deeply satisfying.
Whether you’re cooking for yourself, your family or friends, this tart is a wonderful way to enjoy wholesome ingredients while still creating something that feels special.