Beetroot, Walnut & Chèvre Tart
This beetroot recipe involves flavours and textures that pull together a marvelous creation that will win over hearts and mouths. The beetroot flavours are complimented well by the onion, walnuts and cheese to make this ideal served as a warm entrée or with a salad as a light lunch on any occasion. I personally love to have a rocket and pine nut salad dressed with olive oil, salt and pepper and a touch of garlic salt/seasoning to accompany this favourite.
4 large red onions, sliced
375g puff pastry
440g can GOLDEN CIRCLE Whole Baby Beets in Juice, drained and halved
100g chèvre cheese (soft goat cheese)
50g walnuts, roughly chopped
egg wash for glazing
Caramelise onion in butter over a low heat for 15 minutes.
Roll pastry into a large rectangle, trimmed to 20cm x 40cm. Transfer pastry to a large oven tray lined with baking paper. Score a 2cm border around the edge of the pastry, without cutting through the pastry. Prick with a fork within the border.
Spread caramelised onion over the pastry staying within the scored boarder. Top with GOLDEN CIRCLE Baby Beets, crumbled chèvre and sprinkle with walnuts.
Glaze pastry edges with egg wash then bake in a preheated oven of 200°C for 20 - 25 minutes or until golden brown and puffed. Serve warm.
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