Beetroot, cheese and walnut tart

The tried and true pairing of beetroot, cheese and walnut come together splendidly in this beautiful vegetarian tart recipe. Served with a fresh rocket salad, it's perfect for lunch or dinner

  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 6
  • Print


  • 1 bunch (6) baby beetroot, trimmed, scrubbed
  • 4 clove garlic
  • 2 tablespoon olive oil
  • 1 red onion, cut into thin wedges
  • 300 millilitre cream
  • 4 eggs
  • 1 tablespoon thyme leaves, plus extra to serve
  • 8 sheets filo pastry
  • 150 gram ricotta, torn
  • 1/4 cup walnuts, toasted
  • rocket salad to serve


  • 1
    Preheat oven to hot, 200°C. Line an oven tray with foil.
  • 2
    Toss beetroot and garlic in half the oil, then season. Place in centre of foil and wrap loosely. Bake for 40-45 minutes until beetroot is just tender. When cool enough to handle, peel and cut beets in half lengthwise. Mash garlic with a fork, then set aside.
  • 3
    Reduce oven to moderate, 180°C. Lightly grease a 22cm round, 5cm-deep fluted tart pan with removable base. Place on an oven tray.
  • 4
    In a frying pan, heat remaining oil on medium. Cook onion for 4-5 minutes, stirring, until starting to caramelise. Season.
  • 5
    In a jug, lightly whisk cream and eggs together. Stir thyme leaves through. Season.
  • 6
    On a clean surface, overlap filo sheets, spraying each with oil. Gently ease into dish, covering the base and sides. Scrunch edges to form a rim.
  • 7
    Arrange beetroot, garlic, onion and ricotta evenly over pastry base. Pour egg mixture over. Bake for 35-40 minutes until just set in the centre. Sprinkle with walnuts and extra thyme leaves. Serve with rocket salad.


  • If preferred, use shortcrust pastry to line dish. Blind-bake at 200°C for 10-15 minutes before adding filling.