Gordon Hamersley’s Beet, Goat Cheese and Walnut Tart
This post may contain affiliate links. Please read my disclosure policy.
This tart is really fun and a little different than anything I’ve made before. I can’t promise a quick-and-easy dinner with this recipe — beets must be roasted; a tart shell must be baked — but with a little planning, assembly of this tart is quite simple. And it is so worth the effort.
Why are beets, goat cheese and walnuts so good together? And why did I never think to bake them all together in a flaky, buttery shell? Gordon Hamersley recommends serving this tart with a little mixed greens tossed with a bright vinaigrette, which is exactly what I did.
I spotted this recipe in a recent Cookstr newsletter entitled “10 Dishes Under $10.” Under $10 very likely it was — my bunch of beets cost $2 at the farmers’ market, and I still have all of the greens remaining to use for another meal.
I made a few changes, only one of which is significant. I substituted buttermilk for the heavy cream, which does not compromise the flavor. This tart is fabulous. I ate leftovers for breakfast and dinner. Yum yum yum.
Above: Beets purchased from the San Clemente Farmers’ Market. I like to buy my beets from Eli’s Ranch. (They park in front of the library and sell the best avocados, too.)
Below: To blind bake a tart shell, line it with plastic wrap and dried beans. Fold the plastic up and over so that the crust is exposed. Bake for about 20 minutes at 375ºF.
Be warned: If you care about your cutting board, don’t cut beets on it. I forgot to use my plastic one for this job. Oops.
Beet, Goat Cheese and Walnut Tart
Source: Gordon Hamersley via Cookstr
Note: Below is a simplified version of the recipe.
for the tart dough:
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- 10 tablespoons unsalted butter, cut into small cubes and well chilled
- 4 to 5 tablespoons ice water
- 2 to 3 small beets (Note: Since you are roasting beets, you may as well roast a few more. When assembling the tart, I used about 2 heaping cups of diced beets)
- Kosher salt and freshly ground black pepper
- 1 tablespoon unsalted butter or olive oil
- 1 medium onion, thinly sliced
- 2 tablespoons dry white wine (or Sherry or Madeira — whatever you have on hand.)
- 1 recipe tart dough (above)
- 3 large eggs
- ¾ cup heavy cream (I used buttermilk)
- 4 ounces fresh goat cheese (I used less. Add according to taste/preference.)
- 1 cup chopped walnuts (I used less. Add according to taste/preference.)
- 1 tablespoon walnut oil (Optional — I did not use.)
- About 2 tablespoons chopped fresh parsley
For the dough:
- In a mixing bowl, combine the flour and the salt. Quickly cut the butter into the flour, using a pastry blender or the back of a fork, until the butter pieces are the size of large peas. (Alternatively, cut the butter into the flour by pulsing it 8 to 10 times in a food processor, being careful not to overheat and overmix the butter.)
- Add the ice water. Using just your fingertips and working quickly, combine the flour mixture and the water. Work just until the water is absorbed. The dough will be ragged but should hold together when you squeeze it. If it seems dry, sprinkle on a few more drops of water. (I had to add a few more tablespoons of water.)
- Gather the dough up into a ball — it’s fine if the dough does not come together completely at this time. Wrap the dough well in plastic wrap, flatten it a bit, and let it rest in the refrigerator for at least a half hour before rolling. The dough will keep in the refrigerator for up to 2 days. You can also freeze the dough, well wrapped; allow it to defrost for a day in the refrigerator before using it.
- Preheat the oven to 375ºF. Roll the dough into a large circle — large enough to overlap whatever sized tart pan you are using. Press the dough into the corners and into the sides of the tart pan. Trim off any excess dough. Line the tart with plastic wrap and fill with dried beans or pie weights. Fold plastic up and over to expose the crust. Bake for 20 minutes. Remove from oven. Remove beans from tart.
For the tart:
- Heat the oven to 450°F. Wash the beets. Place the beets in a small ovenproof pan (like a brownie pan or a pie plate.) Add water to reach 1/8-inch up the sides. Cover the pan tightly with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 45 minutes.
- Allow the beets to cool. (Or not). Rub the skins off of the beets with your fingers, then dice the beets into small cubes. (Be careful, as beet juice can stain counters, towels, and even your hands; you may want to wear gloves for this step.)
- Heat the butter in a sauté pan over medium heat. Add the onion, season with a little salt, and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the alcohol and cook for another minute, scraping up any browned bits stuck to the bottom of the pan. (Note: I caramelized my onions a bit more — cooked them slowly for about 25 minutes.)
- Heat the oven to 350°F. Add the beets and onions to the blind-baked tart shell. (Note: I added the walnuts at this step as well, but Hamersley adds them after the tart has already baked for 20 minutes. Your call.)
- Whisk together the eggs and cream (or buttermilk), season with a pinch of salt and pepper, and carefully pour over the beets and onion, letting the mixture seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake it for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle the walnut oil over it, if using. Return the tart to the oven and bake until just set, an additional 15 to 20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.
Final Notes: If you can roast the beets ahead of time and prepare the tart shell (or make the tart dough) in advance, this tart can be assembled in no time.
This post may contain affiliate links. Please read my disclosure policy.
20 Comments on “Gordon Hamersley’s Beet, Goat Cheese and Walnut Tart”
This makes me want to give beets another try. I had them once in a restaurant as an addition to a warm salad and they were fabulous. I’ve yet to recreate that same taste and texture at home. I’m hoping the roasting method mentioned is the cure that my beets and myself have been longing for.
Your tart looks fabulous. Thanks for the buttermilk tip. Talk about a huge calorie difference.
Absolutely gorgeous, and i already love that flavor combo so i’ll have to put this straight to my to-try pile 🙂
All of your ingredients look so fresh and delicious! I love goat cheese, I can honestly say I think it’s my favorite!
That is honestly gorgeous! Beets and goat cheese are awesome in a salad. This is like a salad with a crust. An amazingly crusted salad of beets. Great!
So beautiful! And great idea with the buttermilk! I’ve been keeping it on hand for my Artisan Bread in Five buttermilk dough, but I think I’m going to have to set some aside for this purpose. On another note, I have to ask, do you have an anomaly of a kitchen where the lighting is always so beautiful or do you use photography lighting?
Beautiful – I love roasted beets! The flavors sound like they all really compliment each other perfectly.
I admit this is not something I would think to try myself, but your photos definitely make me want to taste it if someone else does the cooking. 😉 And seriously, your directions and tips are stellar on this one. Funny note about the cutting board too because I would SO do that.
Hi aAexandra!! This quiche looks so delicious!! The pictures are fabulous!! I just made quiche Lorraine!! But I didn ‘t made the crust!! This looks so amazing!! I love beets in every dish!!
Wow, I love beets and goat cheese. It’s so wonderful looking, wow…the colors.
This looks amazing – classic combination but done so well!
for such an inexpensive meal, it’s absolutely elegant and fantastic! and hey–thanks for the tip about beet-chopping. 🙂
I love that you had leftovers for breakfast and dinner the following day–I do the same thing when something works out well. Great idea about the heavy cream/buttermilk swap!
What a beautiful looking tart! When I’m working with beets, I just lay a sheet of plastic wrap over my cutting board – doesn’t stain the board and makes for really easy clean up!
I love roasted beets and goat cheese so I would really enjoy this tart. Sounds so different and the flavor combination is amazing. Love the pics too …
This looks lovely! One question — doesn’t the plastic wrap melt when you bake it? That seems really off to me, so maybe I’m missing something…
That is a work of art!
wow, i am totally impressed! the tart is just stunning alexandra!
I’m always afraid to put plastic wrap in the oven! Why doesn’t it melt??? Re-assure me that I use it Alexandra! I need to pre-bake a pie shell for Easter – I’m scared! LOL
This is a fantastic tart, the colors alone are enough to make you want it!
Love this tart, so colorful and I am sure delicious!