Walnut, Blue Cheese & Beetroot Puff Pastry Tart
There’s nothing quite like a buttery, flaky breakfast tart on those weekend morning where you feel like a treat. The flavour combinations of the walnuts, beetroot and goats cheese is nothing short of spectacular and with a little planning, this dish is really quite simple to make.
Making breakfast tarts and experimenting with ingredients is a fun and nutritious way to feed the family. For this recipe the pastry is pre baked so it turns out beautifully golden brown and crispy.
Why we love this tart:
Not only does this dish taste amazing, but it’s also so stunning to look at! Vibrant, vegetarian and very tasty, we can guarantee this is going to become an year-round favourite in your household.
It’s an extremely versatile dish as it’s not only great in the morning but when served alongside some mixed greens this tart is the perfect contender for a light lunch!
This savoury tart also makes a great party appetizer. You can make it ahead and reheat when ready to serve or slice it up and freeze some for when some unexpected guests arrive!
This tart is extremely customizable. You can use goats cheese if you are not a fan of blue (though we really do recommend the blue as it is ah-mazing) You can even add some chopped bacon or arugula leaves for an extra pop of colour!
How to make beetroot & blue cheese tart:
Roast the beetroot: Wrap some whole, raw beets in some aluminium foil and bake for 20-25 minutes or until fork tender.
Make the filling: Mix the blue cheese, mascarpone & honey in a bowl.
Blind-bake the puff pastry: Leaving it on the paper it’s wrapped in, unroll the pastry and score the edges with a fork. Bake for 14 minutes or until puffed and golden brown.
Assemble the tart: Gently spread the filling within the border of the tart, add the beetroot slices and scatter with the walnuts. Drizzle with olive oil & sprinkle with rosemary needles.
Bake the tart for 8-10 minutes or until the cheese has melted.
Made with simple everyday ingredients, this puff pastry walnut, blue cheese and beetroot tart is rich, earthy and extremely flavourful. Perfect for weekend morning breakfast, as a party appetizer or served along some mixed greens for a delicious light lunch! This savoury tart is vegetarian and can be made ahead and refrigerated or frozen!
1 pack ready-rolled puff pastry
200g blue cheese, crumbled
2-3 tbsp runny honey plus more to drizzle on tart before serving
1 handful walnuts
1 rosemary sprig
A little olive oil
Salt & freshly ground pepper
Preheat the oven to 390F.
Wrap the beets loosely in aluminium foil, cook for 20-25 minutes or until fork tender.
Mix the blue cheese, mascarpone and honey together in a bowl.
Unroll the puff pastry but keep it on the paper it is wrapped in.
Score a small border around the edges of the dough with a knife and then prick within the border with a fork.
Bake for 14 minutes or until puffed and golden.
Press the middle of the tart to flatten.
Gently spread the cheese mixture within the border of the tart- take care as the puff pastry is flaky and fragile.
Add the beet slices and scatter with the walnuts. Drizzle with a little olive oil, sprinkle with rosemary needles, and season with salt & pepper.
Return to the oven for 8-10 minutes, or until the cheese has melted
Serve with a drizzle of honey.
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