Beetroot and blue cheese tarts

Beetroot and blue cheese tarts

A delicious dinner recipe

Beetroot and blue cheese tarts are savoury, vegetarian pastries that are full of flavour.

Enjoy one for dinner with a salad, eat one cold at a picnic or pack one in your lunchbox.

Flavoursome filling

Shortcrust pastry shells filled with beetroot, red onion, blue cheese and a walnut crumb.

Roast the beetroot and red onion with balsamic vinegar and add blue cheese to create a rich filling. Toast the walnuts and sourdough bread and blitz into a crunchy crumb that finishes off these mini pastries perfectly.

Creamy blue cheese complements the earthiness of the beetroot and goes well with the walnut topping. I use a Danish blue cheese that is vegetarian-friendly for this dish. When buying blue cheese for this recipe, check that it doesn’t contain animal rennet.

You should make beetroot tarts because they are:

  • Scrumptious with a classic green salad.
  • Freezer-friendly: defrost and heat one up for a tasty weeknight dinner.
  • Portable: take one with you for a picnic or a work lunch.

Beetroot and blue cheese tarts’ main ingredients:

  • Shortcrust pastry
  • Beetroot
  • Red onion
  • Vegetarian blue cheese
  • Walnuts

Tips for busy cooks

If you prefer, you can use tinned or vacuum-packed beetroot for this recipe instead of fresh beetroot.

To save time you can use store-bought breadcrumbs for the walnut crumb instead of making your own.

Use ready-made pastry cases if you don’t have time to prepare your own pastry shells.

Serving suggestions:

  1. Dinner: eat a beetroot tart with rocket salad.
  2. Picnic lunch: take one of these veggie pastries with you to eat outdoors.
  3. Starter: serve a beetroot and blue cheese tart on its own as an appetising entrée.

Vegetarian savoury tarts

These pastries are great for a quick, mid-week dinner. Freeze a batch of beetroot and blue cheese tarts at the weekend to then defrost & reheat during the week. Eat one with salad or roast vegetables or on its own.

What will you eat with one of these tarts?

Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.

Looking for another veggie tart recipe? Try this next: mini vegetable tarts

Have you made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook so that I can see!

Beetroot and blue cheese tarts

Beetroot and blue cheese tarts are pastry shells filled with beetroot, red onion, blue cheese and a walnut crumb. Enjoy one for dinner with a green salad.

Meal Type Dinner, Picnic, Starter
Cuisine Australian-Inspired
Keyword Beetroot tarts, Vegetarian
Total Time 1 hour
Servings 4 Mini tarts
Author Veg Coast Cook

Ingredients

Roasted beetroot

  • 200 g beetroot peeled & sliced into rounds
  • 200 g red onion peeled & sliced into rounds
  • 2 tsp extra virgin olive oil
  • 4 tbsp balsamic vinegar
  • Salt and pepper

Tart shells

  • 200 g shortcrust pastry, frozen *see Recipe Notes
  • 5 g unsalted butter softened
  • Plain flour for flouring surface

Walnut crumb

  • 30 g walnuts toasted in oven with bread for 3 minutes
  • 30 g sourdough bread cut into chunks, see above

Topping

  • 120 g vegetarian blue cheese cut into cubes*see Recipe Notes
  • Fresh rosemary leaves

Instructions

  1. Preheat oven to 200°C fan. Put beetroot and red onion on a baking tray, drizzle with olive oil and bake in oven for 20 minutes. Remove from oven. Stir balsamic vinegar and some salt and pepper through the roasted beetroot and red onion. Bake in oven for 5 minutes. Remove from oven while you make the tart shells.
  2. Tart shells: grease four round tart tins (I use round, fluted tins that are 10 cm in diameter) with butter.
  3. Place pastry on floured surface. Using the tart tins as guides, cut out four pastry discs that are slightly larger than the tins. Press pastry discs into tins and trim off overhanging edges. Prick pastry with fork, cover with greaseproof paper and weigh down with baking weights or uncooked rice. Blind bake in oven for 15 minutes. Take out of oven, remove weights and greaseproof paper.

  4. Walnut crumb: blitz toasted walnuts and sourdough bread in a food processor until they form a coarse crumb.
  5. To assemble: divide roasted beetroot mixture between the four pastry shells, top with blue cheese and walnut crumb. Bake tarts in oven for 10 - 15 minutes or until the cheese is bubbling. Remove from oven and garnish with fresh rosemary leaves.
  6. Serve hot or cold on their own or with a salad.

Recipe Notes

*Shortcrust pastry: you can use frozen shortcrust pastry (that has been slightly thawed) for this recipe or you can make your own pastry using my basic shortcrust pastry recipe. If you make your own pastry roll it out to a thickness of about 5 mm.

*Blue cheese: use a vegetarian blue cheese that contains no animal rennet. I use a vegetarian-friendly Danish blue cheese for this recipe.

Made this recipe? Tag @vegcoastcook on Instagram or use the hashtag #vegcoastcook



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.