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Our Jubilee Beetroot & Goats Cheese Tart is just perfect for picnic baskets this summer. So easy to make and brilliant to pack up and take with you on your travels.

Serves 6-8

Jubilee Beetroot

Qty Ingredients
2 Small beetroot
3 teabags English Strong Breakfast


Qty Ingredients
3 tbsp Balsamic vinegar
2 tbsp Honey
3 tbsp Liquid from the beets
50ml Olive oil

For the pastry

Qty Ingredients
85g Butter
175g Flour
1/4 tsp Salt
1/4 tsp Black Pepper
3-4 tbsp Ice Cold Water

Goats cheese filling

Qty Ingredients
50ml Milk
1 tbsp Jubilee Tea
125g Goats cheese
25g Goats cheese for the top of the tart
1 Egg yolk
1 tbsp Flour
2 tbsp Chopped Chives

Honey Candied walnuts (optional)

Qty Ingredients
75g Walnuts
1 tbsp Butter
2 tbsp Honey
1 tbsp Sugar
Pinch of sea salt

To serve

Salad leaves
Cherry tomatoes, halved
Extra goats cheese


  • Peel and thinly slice the beetroot.
  • Bring a pan of water to the boil and add the teabags, allowing them to brew for 3 mins. Remove teabags and leave tea liquor in the pan.
  • Add the beetroot and cook until the beets are just tender, about 5 mins. Discard the liquid, reserving some for the dressing and set aside to cool.


  • Whisk all of the ingredients together, whilst gradually whisking in the olive oil. Pour 1/2 of this over the beets.


  • In a food processor, pulse the butter, flour, salt and pepper together till it forms breadcrumbs.
  • Gradually add the ice water until the mixture starts to clump. Bring the dough together. Roll out the dough and line a rectangle 36 x 12 x 3 cm tin with the pastry.
  • Push the dough into the tin and chill for 30mins. Trim any excess tart dough and prick the base with a fork. Place a piece of baking parchment on top of the tart and weight down with either baking beans or dried beans/rice.
  • Bake at 180C for 15mins and remove. Reduce the heat to 150ºC.


  • Warm the milk, allow the tea leaves to steep in the milk for 5 minutes and remove. Whisk all of the ingredients together and pour in the milk. 
  • Spoon this mixture into the pre baked tart case and bake for 8-10 minutes at 150ºC.


  • Toast the walnuts in a pan for a few minutes. Add the remaining ingredients except the salt and stir. The mixture will become syrupy. Keep stirring until it becomes golden in colour. Once golden remove from the heat and stir in the sea salt. Place on a baking tray to cool.

To Serve
Dress the salad leaves with the remaining dressing. Place the salad into the middle of the tart and arrange the beets and cherry tomatoes. Add the walnuts and finish with a sprinkling of crumbled goats cheese.

The tart case can be made up to 3 days ahead. The beetroot can be cooked up to 3 days ahead.

Now all you need to do is pack up your picnic basket and go enjoy the great British summer time!

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