Walnut, Beetroot and Goat Cheese Tart

  • Difficulty: Medium
  • one hour
  • 4 servings

Who is in for a salty tart? Flavored pastry can be quite phenomenal. Onion cooked in butter with thyme, white wine, beets, goat cheese, and walnuts, they all bring their own kick-ass flavors in this fabulous tart. Don’t miss out on this, cook it asap!

Ingredients Needed for Walnut, Beetroot and Goat Cheese Tart


    For the crust:

    1 tablespoon butter
    1 puff pastry sheet

    For the egg mixture:

    2 eggs
    salt
    pepper
    1 cup heavy cream

    For the onion mixture:

    1 tablespoon butter
    1 onion, sliced
    salt
    pepper
    1 tablespoon fresh thyme
    ½ cup white wine

    For the cheese and beet mixture:

    1 beetroot, cooked and chopped
    3 ounces of goat cheese, crumbled
    1 cup walnut, crumbled
    fresh parsley for garnishing

How to Make Walnut, Beetroot and Goat Cheese Tart

  1. For the crust:

    Grease a tart pan with the butter. Lay the pastry sheet inside the dish, completely covering the bottom and the sides. Slice and remove the excess pastry. Poke holes into the pastry using a fork.

  2. Line the tart pan with parchment paper and dried beans and bake for 25 minutes at 400⁰F/200⁰C.
  3. For the egg mixture:

    Add the eggs and heavy cream to a smaller bowl, season with salt and pepper and whisk.

  4. For the onion mixture:

    Melt the butter in a skillet over low heat, add the onion and fresh thyme, season with salt and pepper, and cook and stir until golden brown.

  5. Add the white wine and cook and stir until reduced.
  6. Assemble the tart:

    Layer the cooked onion on the baked pastry, place on top of the cooked beet, goat cheese, and walnuts. Garnish with fresh parsley. Pour the egg wash over them, then bake for 20 minutes at 350⁰F/175⁰C.

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