Beetroot, caramelised shallot & goat’s cheese tarts with walnut pastry


This is an unapologetically rustic tart: the balance between the earthiness of the beetroot, the tang of the goats’ cheese and the sweet-sharpness of the caramelised shallots is fantastic; even friends of mine who claim not to like either beetroot or goats’ cheese (and shame on them!) polish off this tart quite easily!

The balsamic drizzled over is, I think, essential although I often boil a few tablespoons of the balsamic vinegar in a small pan until just going syrupy and use this.

Served warm, all this tart needs is a spoonful of the horseradish crème fraîche and a crisp green salad.

A well-flavoured pastry

It is so important that a pastry for a pie or a tart tastes excellent and it is not enough for it to be just a vehicle for the filling! I have opted for a walnut pastry here; it crumbles effortlessly and melts in the mouth, giving a subtle walnut flavour, without dominating. This pastry handles beautifully as long as you leave it to rest in the fridge for at least half an hour before rolling out, although an hour is better.

Mixing up the beetroots

I like to use a mixture of red beetroots and golden yellow beetroots in this tart and have also used baby beetroot, left whole. However, use any you can get. You can also replace the shallots with onions (white or red).

No eggs!

This particular tart doesn’t need an egg filling as the onions and the crème fraîche provide just enough moisture, but you could have a set tart by whisking a whole egg and an egg yolk into the crème fraîche and lightly folding the onions and beetroot through it.

Beetroot, caramelised shallot & goat’s cheese tarts with walnut pastry

Makes one large tart 8″ deep, serves 6-8 generously

Walnut pastry:

  • 150g plain flour
  • 1/2 tsp salt
  • 1 teaspoon mustard powder
  • 50g walnuts, finely ground
  • 40g unsalted butter
  • 35g lard

Caramelised shallots:

  • 10-12 large shallots, peeled and sliced fairly thinly
  • knob of butter plus tablespoon olive oil
  • leaves from 4-5 fresh thyme sprigs
  • 4 tablespoons balsamic vinegar
  • 1 tablespoon demerera sugar
  • salt and pepper

For the beetroot filling:

  • 4 large beetroot or 10-12 smaller beetroot
  • 200g goats’ cheese
  • 300ml crème fraîche mixed with 2 tablespoons ceamed horseradish
  • a small handful of roughly crushed walnuts, lightly toasted
  • salt and pepper
  • splash of balsamic vinegar or balsamic syrup

(1) Roast the beetroot in an oven preheated to 170C(fan) with their skins on for between one and two hours, depending on the size. When cool, peel and chop them into smallish chunks and season with a little fine sea salt.

(2) Make the pastry: mix the flour, salt, mustard powder and walnuts together and rub in the butte and lard. Add enough water to form a soft dough. Cover with cling film and chill for at least 30 minutes.

(3) Roll out the pastry and use it to line the tart tin. Rest for about 30 more minutes before pricking with a fork, placing over greaseproof paper and filling with baking beans or rice. Bake in a preheated oven at 160C (fan) for 15 minutes, before turning down the oven to 150C. removing the greaseproof and baking beans and baking for a further 5-10 minutes until the pastry has cooked.

(4) Cook the shallots, thyme, butter and oil for about 20 mins, adding a little water if it goes too dry. Add the balsamic vinegar, salt, pepper and sugar and cook gently for about 15 more minutes until softened and a little syrupy. You don’t want it too dry, though, so if it goes too far, add a little more vinegar: the flavours can take it!

(5) Place a few tablespoons of horseradish crème fraîche in the bottom of the pastry case.  Mix the onions with beetroot and top with the beetroot and onions. Place slices of goats’ cheese over the top.

(6) Splash a little balsamic vinegar over the cheese and bake 190C for about 20 minutes until cheese is lightly browned. Add another splash of balsamic vinegar over just before serving, with the rest of the horseradish crème fraîche on the side.






  1. Hi there is 35 grams of lard in the pastry recipe but i cannot see in the method where this is used??/ Would really appreciate feedback??/ Thanks so much


    1. Hi. Thanks for flagging up my omission. The lard gets rubbed into the flour along with the butter. I have now added that bit in! Regards


Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: