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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


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


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


  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.