Recipe description
June 16, 2026
Goat Cheese Beetroot Sourdough Tart
A fiber-rich beetroot tart that supports gentle digestion.
84%
General Gut Health Match
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We found the following allergens in the recipe ingredients: egg, milk, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Beets provide fiber and polyphenols that support gut bacteria.
- Sourdough crust introduces fermentation benefits and fiber.
- Balanced with goat cheese protein and fiber-rich vegetables for color and diversity.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bread, sourdough
6
slice
Beetroot
3
piece
Cheese, goat
3
slice
Oil, olive
2
tablespoon
Creme fraiche
3
tablespoon
Nut, walnut
3
tablespoon
Thyme
1
teaspoon
Honey
2
teaspoon
Salt
1
teaspoon
Pepper
0.5
teaspoon
Egg
1
piece
Instructions
1
Preheat the oven to 180°C (350°F).
2
Peel and slice the beetroot thinly.
3
In a bowl, mix the sliced beetroot with olive oil, salt, black pepper, and fresh thyme.
4
Lightly toast the sourdough bread slices until golden and crisp.
5
Spread crumbled goat cheese on the toasted bread.
6
Layer the seasoned beetroot on top of the goat cheese.
7
Transfer the tart to the oven and bake for about 15 minutes, until heated through.
8
Remove from oven and serve warm.
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Nutrition
420 kcal
Calories
15 g
Protein
48 g
Carbohydrates
6 g
Fiber
8 g
Sugar
20 g
Fat
9 g
Saturated fat
1.2 g
Salt
FAQ
What flavors and textures should I expect from this tart?
Earthy beetroot, tangy goat cheese, and a crisp sourdough crust; the filling is creamy with savory, earthy notes.
Is this recipe suitable for vegetarians or vegans?
It's vegetarian (contains dairy). It isn’t vegan unless you substitute plant-based cheese.
What common allergens are present?
Contains dairy (goat cheese) and gluten (sourdough crust). Check labels and avoid cross-contact if needed.
Can I make the crust gluten-free or dairy-free?
Yes—use gluten-free flour and a dairy-free cheese substitute, but the texture may differ.
How should I store leftovers and how long will they keep?
Refrigerate; best within 2–3 days. Reheat gently in an oven or toaster oven.
How can I prevent a soggy crust?
Blind-bake the crust, drain and pat the beetroot dry, and assemble just before baking.
Can I prepare this in advance?
You can pre-bake the crust and assemble beetroot and cheese just before baking.
Can I freeze this tart?
Freezing is possible; freeze after baking and reheat. Texture may change slightly.
What should I serve it with?
Pair with a green salad and a glass of white wine or a dry sparkling wine.
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