Nutritional Chart
Calories: 547 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 16 g
- 50 g
- 13 g
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
- 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.
- Line the tart pan with parchment paper and dried beans and bake for 25 minutes at 400⁰F/200⁰C.
- For the egg mixture:
Add the eggs and heavy cream to a smaller bowl, season with salt and pepper and whisk.
- 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.
- Add the white wine and cook and stir until reduced.
- 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.