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Le Cordon Bleu News, 01/28/2015
Heritage beet, onion and goat’s cheese tart, walnut vinaigrette and frosted walnuts
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About this recipe

The sweetness of the beetroots which are baked in their skins to enhance their flavor with the creamy tanginess of the goat’s cheese is a brilliant combination. The addition of a walnut based dressing and frosted walnuts adds an earthy crunch.

Recipe - Heritage beet, onion and goat’s cheese tart, walnut vinaigrette and frosted walnuts

Serves: 4

Preparation time: about 1 hour 30 minutes

In this recipe:

  • heritage beets
  • onion
  • goat’s cheese
  • shelled walnuts
  • puff pastry



Wine pairing:





Heritage beet, onion and goat’s cheese tart
250 g puff pastry
Beet and onion
500 g heritage beets (beetroots) (red and golden)
40 ml olive oil
salt, pepper
1 onion
Goat’s cheese
75 ml goat’s milk
500 g soft goat’s cheese
salt, pepper
Walnut vinaigrette
200 g shelled walnuts
50 g parsley
20 ml white balsamic vinegar
50 ml olive oil
salt and pepper
Frosted walnuts
150 ml water
60 g granulated sugar
50 g shelled walnuts
Maldon sea salt
micro herbs

Note: 1 cooking Thermometer

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  1. Preheat the oven to 180°C.
  2. Heritage beet, onion and goat’s cheese tart :
    1. Roll out the puff pastry to 0.5 cm thickness in a rectangular shape. Transfer onto a baking sheet lined with parchment paper and dock pastry with a fork at regular intervals. Place another sheet of parchment paper directly on top of the puff pastry and top with a second baking sheet to keep the pastry flat. Add a weight on top of the second baking sheet to stop the pastry rising. Bake in the oven until golden brown and crisp to touch, about 20 minutes. Remove from the oven and allow to cool with weight on top. Do not turn off the oven.
    2. Beet and onion: Wash, dry and rub each beet with half the olive oil, salt and pepper. Wrap each beet individually in aluminium foil and bake in the oven until soft, about 45 minutes depending on size. Allow to cool then peel. Finely slice onion and sweat in the remaining olive oil in a pan covered with a lid. Remove the lid when the onions are soft, about 10 minutes. Season with salt and continue to cook without color until dry. Remove from pan and cool.
    3. Goat’s cheese: Heat goat’s milk in a saucepan until warmed through but not boiling. Remove from heat and crumble goat’s cheese into warm milk. Blend until smooth, season and cool.
  3. Walnut vinaigrette: Toast walnuts in a dry frying pan until they lightly color and become aromatic, about 3 minutes. Remove from heat and cool. Roughly chop half the walnuts and set aside. Blend the remaining walnuts with parsley, vinegar and olive oil until a thick consistency is achieved. Season and set aside.
  4. Frosted walnuts: Bring water and sugar to a boil, then using a thermometer bring the syrup up to 115°C. Remove from heat and immediately add the walnuts, stir to coat in syrup. Turn walnuts out onto a tray lined with parchment paper ensuring the walnuts are separated from each other. Season with Maldon sea salt and cool.
  5. Tart assembly: Slice puff pastry into 4 rectangles a similar width to the diameter of the beets. Thinly slice beets into round disks. Using the back of a spoon spread a thin layer of the goat’s cheese directly onto the pastry, reserving a small amount for decoration. Cover with a thin layer of onions then top with overlapping disks of beet.
  6. To serve:  Warm tarts in oven for 5 minutes, transfer to plates.  Serve with a line of walnut vinaigrette down center of each tart and top with the reserved roughly chopped walnuts.  Arrange dots of walnut vinaigrette and dots of goat’s cheese next to each tart, finish with frosted walnuts and micro herbs.

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Wine Pairing

Beaujolais l’Ancien, 2011, by Jean-Paul Brun at the Domaine des Terres Dorée

This winter starter combines the earthiness of the beetroot and walnuts with the freshness of the goat cheese. The cheese will require a wine with lively acidity while the root vegetables will call for some complexity and savoury texture. The Beaujolais l’Ancien, 2011, by Jean-Paul Brun at the Domaine des Terres Dorées has got all of the above and more. Coming from 80 years old vines, this Gamay is far from being the nondescript, bland red wine that unfortunately discouraged a lot of drinkers to try Beaujolais. It is a shame because made by the right hand they can offer a good alternative to young Pinot Noir and at a friendlier price.

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