Beetroot Blue Cheese & Walnut Tart
- 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:
- 2–3 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:
- 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.
- Roll a large disk and line a spring form with the crust, 8.6 inches (22 cm) in diameter.
- Bake the pie crust in the oven for 15-20 minutes and let cool.
For the filling:
- 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.
- 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.
- Place the onions mixture, beets, blue cheese and walnut into the prepared pie crust.
- In a medium mixing bowl, whisk the eggs with milk and cream. Season with salt and pepper.
- 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.
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https://www.delscookingtwist.com/beetroot-blue-cheese-walnut-tart/