Savoury tartlets with walnuts, beetroot & courgette

Ingredients – makes 12 tartlets

For the pastry cases:

  • 200 g plain flour
  • 100 g butter, diced and chilled
  • 1 teaspoon dried thyme
  • 25g parmesan cheese, grated
  • 3 tablespoons of water

For the filling:

  • 3 eggs
  • 300 ml double cream
  • 150 g soft matured goat cheese
  • a handful of walnuts, chopped
  • salt
  • ground black pepper

For the  topping:

  • 400 g cooked beetroot, thinly sliced
  • 1 courgette, thinly sliced
  • olive oil


Make the pastry cases:

  • Tip the flour, parmesan cheese and butter into a food processor and whizz to fine crumbs. When not using a food processor: rub the flour and parmesan cheese into the butter between your fingers until they form fine crumbs.
  • Add the thyme and water, then whizz to a smooth dough. When not using a food processor: knead the thyme, water and buttery flour crumbs to form a smooth dough.
  • On a lightly floured work surface, roll out the pastry to a thickness of about 3 mm. Cut out rounds of pastry just larger than the Ø 10 cm tartlet tins.
  • Line 12 tins with the pastry rounds and prick the base all over with a fork.
  • Place the lined tins onto a baking tray and chill in the fridge for 20 minutes.
  • Heat the oven to 200C/fan 180C/gas 6.
  • Bake the pastry cases for 25 minutes, remove from the oven and leave to cool for 5 minutes.
  • Carefully tip the baked pastry out of the tins, put on a wire rack and leave to cool.

Make the filling:

  • Put the eggs, double cream and goat cheese in a bowl.
  • Mix well until combined, then stir in the chopped walnuts and season with salt and black pepper.
  • Divide the mixture between the pastry cases.

Make the topping:

  • Arrange the thinly sliced courgette on the filled tartlets to form a circle.
  • Drizzle with some olive oil.
  • Place about 12 beetroot slices lengthwise in a straight line, overlapping slightly.
  • Starting on one end, roll beetroot slices to the other end of the line to form a rose.
  • Continue with the other slices until you have 12 beetroot roses.
  • Put the beetroot roses on top of the courgette circles.
  • Return the tartlets to the oven and bake for another 25 minutes until the filling is set.
  • Remove from the oven, leave to cool for a few minutes and serve.

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