Feta & Walnut Tart with Ballymaloe Diced Irish Beetroot
- Cooking Time: 35 minutes - Preheat the oven to 220°C/425°F/Gas Mark 7
- Serves: 4
- Allergens: Wheat, dairy, nuts
Tangy & salty feta cheese, earthy & creamy walnuts and sweet yet sharp beetroot – who could ask for anything more? This tasty tart is easy to make and guaranteed to be a crowd-pleaser. A drizzle of runny honey and Ballymaloe Fiery Relish on top is the perfect finishing touch. While we’re all for seasoning, one little bit of advice: feta is a naturally salty cheese, so you may only need to season with black pepper. The less salt you add to feta… the better!
- 1 sheet of pre-rolled puff pastry (320g)
- 200g Ballymaloe Diced Irish Beetroot (drained)
- 200g feta cheese
- 150g goat’s cheese
- 3 tbsp cream
- 230g walnuts (115g crumbed & 115g roughly chopped)
- Runny honey
- Ballymaloe Fiery Relish
- Fresh mixed herbs (parsley leaves, dill leaves, finely-chopped chives)
- Suitable for Vegetarians
- Preheat the oven to 220°C/425°F/Gas Mark 7.
- Place the puff pastry on a parchment-lined baking tray. Place another sheet of parchment on top and another baking tray on top of that (this is to offer a little weight so the pastry rises as evenly as possible and gives us a flat surface to work on).
- Place in the oven for 12-18 minutes or until golden-brown all over, and cooked through. Check occasionally to ensure it does not burn. Remove from the oven and allow to cool.
- Using a blender, blitz half the walnuts and then set them aside in a bowl.
- Using the same blender, blitz the goat's cheese and feta together until smooth. Put this mixture in a bowl, then stir in half your cream and your walnut crumb to create a spreadable consistency. Taste and adjust your seasoning.
- Place your baked sheet of puff pastry on a large serving plate, then gently spread the whipped feta and goat's cheese all over the top (puff pastry can be brittle).
- Top with your drained Ballymaloe Diced Irish Beetroot.
- Mix 1 tbsp of honey with 1 tsp of Ballymaloe Fiery Relish and drizzle all over your tart, before sprinkling with your roughly-chopped walnuts and some fresh herbs.