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Beetroot Blue Cheese & Walnut Tart

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
Beetroot Walnut and Blue Cheese Tart
  • Author: Delphine Fortin
  • Prep Time: 1 hour 30 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 50 mins
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: Plant-based

Made with simple ingredients, this savory beet, blue cheese and walnut tart has a great contrast of flavors and textures. Enjoy lukewarm with a side of lettuce.

Ingredients

Scale

For the pie crust:

  • 1 stick (125g) unsalted butter
  • 1½ cup (180g) all-purpose flour
  • 2 Tablespoons cold water

For the filling:

  • 23 medium beetroots, cooked, peeled and diced
  • 1 Tablespoon olive oil
  • 1 medium red onion, sliced
  • 5 oz (150g) spinach (optional)
  • 5 oz (150g) blue cheese, diced
  • 1/2 cup (65g) raw walnuts
  • 1 garlic love, minced
  • 3 large eggs
  • 1/2 cup (12,5 cl) heavy liquid cream
  • 1/2 cup (12,5 cl) milk
  • Salt & pepper

Instructions

For the pie crust:

  1. Preheat the oven to 390°F (200°C). Dice the butter and mix quickly with the flour and the water until the ingredients stick together and form a firm dough.
  2. Roll a large disk and line a spring form with the crust, 8.6 inches (22 cm) in diameter.
  3. Bake the pie crust in the oven for 15-20 minutes and let cool.

For the filling:

  1. Wrap the raw beets in foil and bake in a prepared baking sheet at 375°F (190°C) in the oven, until cooked through, about 40-50 minutes. Remove, let cool a little, then peel and cut into medium-sized pieces.
  2. In a sauté pan heat the olive oil, then stir-fry the onion for about 10 minutes until translucent. Add the spinach if using, and stir well. Add the minced garlic, stir, and cook for one more minute.
  3. Place the onions mixture, beets, blue cheese and walnut into the prepared pie crust.
  4. In a medium mixing bowl, whisk the eggs with milk and cream. Season with salt and pepper.
  5. Pour the cream over the pie and bake at 350°F (180°C) for about 20 minutes or until the filling is set and the tart slightly golden. Enjoy with a side of lettuce.