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Walnut, Blue Cheese & Beetroot Puff Pastry Tart

Walnut, Blue Cheese & Beetroot Puff Pastry Tart

There’s nothing quite like a buttery, flaky breakfast tart on those weekend morning where you feel like a treat. The flavour combinations of the walnuts, beetroot and goats cheese is nothing short of spectacular and with a little planning, this dish is really quite simple to make. 

Making breakfast tarts and experimenting with ingredients is a fun and nutritious way to feed the family. For this recipe the pastry is pre baked so it turns out beautifully golden brown and crispy. 

Collage of woman baking a breakfast tart by crumbling up some blue cheese, flattening down a freshly baked puff pastry and lastly holding a slice of the fully complete tart.

Why we love this tart:

Not only does this dish taste amazing, but it’s also so stunning to look at! Vibrant, vegetarian and very tasty, we can guarantee this is going to become an year-round favourite in your household.

It’s an extremely versatile dish as it’s not only great in the morning but when served alongside some mixed greens this tart is the perfect contender for a light lunch! 


This savoury tart also makes a great party appetizer. You can make it ahead and reheat when ready to serve or slice it up and freeze some for when some unexpected guests arrive!

This tart is extremely customizable. You can use goats cheese if you are not a fan of blue (though we really do recommend the blue as it is ah-mazing) You can even add some chopped bacon or arugula leaves for an extra pop of colour!


How to make beetroot & blue cheese tart: 

Roast the beetroot: Wrap some whole, raw beets in some aluminium foil and bake for 20-25 minutes or until fork tender.

Make the filling: Mix the blue cheese, mascarpone & honey in a bowl.

Blind-bake the puff pastry: Leaving it on the paper it’s wrapped in, unroll the pastry and score the edges with a fork. Bake for 14 minutes or until puffed and golden brown.

Assemble the tart: Gently spread the filling within the border of the tart, add the beetroot slices and scatter with the walnuts. Drizzle with olive oil & sprinkle with rosemary needles.

Bake the tart for 8-10 minutes or until the cheese has melted.



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