Beetroot, Walnut & Chèvre Tart
15 minutes Prep
40 minutes
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.
Lets Make It
1
Method
- 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.
Kitchen Tips
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
4 Servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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