A quick, no-nonsense beetroot, goats cheese and walnut tart. Tasty and super easy. I think I am a little obsessed with simple savoury tarts.
This is quite similar to my roasted butternut squash and goat's cheese tart but this time with beetroot and goats cheese. When something ain't broke why fix it? Check out my roasted butternut squash and goats cheese tart recipe.
What ingredients do you need to make the tart?
This tart is so simple and only has 9 ingredients and that includes the seasoning. Puff pastry
I am a huge fan of ready rolled puff pastry. It is quick and easy to work with. I have still never made puff pastry. Not sure if that fact makes me a bad baker but then again I only learnt how to make pastry last year and puff pastry still feels advance.
One of my favourite cheeses and I literally add it on everything. Salty and pairs so well with beetroot.
To make this quick we are using ready-cooked beetroot. 1 x 250 g bag of vacuum-sealed beetroot should be enough. Avoid stuff that has been pickled. Drain the packet and thinly slice the beetroot. I did thin half-moon slices but go with whatever shape makes you happy. I always wear gloves when handling beetroot to avoid staining my hands. No one wants that.
I added walnuts to this tart for an extra bit of crunch. If you don’t have nuts replace with another nut like pecans, hazelnut and pine nuts (technically a seed).
Here we are throwing on salt and pepper, along with dried thyme (if you have fresh herbs go for it).
I wanted to add a balsamic glaze on top but sadly it had ran out. This would be a great addition.
How to make the beetroot, goats cheese and walnut tart?
Unroll the pastry and place it on a baking tray, create approximately a 1-2 cm border and prick all the parts within the border with a fork. I like to use the baking paper that comes with the pastry packet.
Spread a thin layer of caramelised onion on the pastry within the border.
Add the thin slices of beetroot over the thin layer of caramelised onion chutney.
Top with goat's cheese chunks and chopped walnuts. Season with salt, pepper and dried thyme, then egg wash the exposed pastry and pop into the oven for 20 mins at 200 °C, 180 °C fan or Gas mark 6.
Let the pastry cool slightly before serving. I planned to drizzle some balsamic glaze on top before serving but I sadly ran out and I was feeling too lazy to make some. So if you have any hanging around in your cupboard it will only elevate your tart. Enjoy!
This tart was quick, easy and tasty. It combined some of my absolute favourite ingredients, beetroot and goat's cheese. The tart could have been elevated by roasting raw beetroot but this was a quick recipe. Also finishing the final tart with a balsamic glaze finish would have been amazing. Next time! But overall I was pretty pleased with this recipe.
IF YOU LIKE THIS, CHECK OUT MY OTHER PIE RECIPES
Quick beetroot, goat's cheese & walnut tart recipe
Prep time: 20 mins, Bake time: 20 mins
320 g ready-rolled puff pastry
1 vacuum pack of cooked beetroot (250g)
Goat's cheese log (Chavroux roll)
Caramelised onion chutney
Handful of walnuts
Preheat the oven to 200 °C (180 °C fan) or Gas mark 6
Unroll the pastry and place it on a baking tray, create approximately a 1-2 cm border and prick all the parts within the border with a fork.
Spread a thin layer of caramelised onion chutney on the pastry within the border
Thinly slice your beetroot and add to the caramelised onion chutney layer
Add the goat's cheese on top
Season with salt, pepper and thyme
Top with chopped walnuts
Egg wash the exposed pastry borders
Open the tart in the oven for 20 mins
Leave the tart to cool slightly
Serve with a lovely side salad