Beet and Boursin cheese tart

  • Preparation 1 h
  • Cooking 1 h 25 min
  • Servings 4
  • Freezing Absolutely



  • About 1/2 lb coloured beets
  • 450g flaky dough
  • 150g soft unripened goat cheese, crumbled
  • 150g garlic and fine herbs Boursin cheese, crumbled
  • 10 chive sprigs, finely chopped
  • About 1/2 teaspoon Provence herbs
  • Olive oil
  • Salt and ground pepper



  • Preheat the oven at 375°F. Line a 10”x15” baking sheet with parchment paper.
  • Cut the stems and root but keep 1 cm on both sides. Wrap beets in aluminium paper and place on a baking tray.  Cook on the oven for 1 hour or until beets are ultra tender. Let cool down 15 minutes before unwrapping. Remove skin by rubbing gently under warm water. Cut in 3 cmslices.
  • On a floured surface, roll down flaky dough slightly bigger than 10”x15”. Place on the baking tray and roll the sides in order to create a crust.
  • Spread half of the goat cheese and Boursin cheese then drizzle some olive oil on top.
  • Add the beets followed by the rest of goat cheese and Boursin. Add 3/4 of the chive, sprinkle with Provence herbs then season with salt and pepper.
  • Cook in the oven for 20 to 25 minutes or until crust is nicely golden! Garnish with the rest of the chive and add a drizzle of olive before serving!