Mary Berry Goats Cheese and Shallot Tart With Walnut Pastry

This tart saved me one Saturday afternoon when I had guests coming and a fridge full of shallots that needed using. I’d never made walnut pastry before and wasn’t totally convinced it’d be worth the extra step—but wow. It’s nutty, crisp, and completely transforms the whole thing from “nice” to “how did you make this?”

The first time I made it, I rushed the shallots and ended up with something more sautéed than caramelised. It still tasted good, but it didn’t have that jammy sweetness you want against the tang of goat’s cheese. Let me show you how I fixed that—and how this tart now makes regular appearances in my kitchen.

THE SECRET BEHIND THIS BAKE

It’s all about contrast: sweet, sticky shallots against creamy goat’s cheese, all held in a flaky pastry that actually tastes of something. Most savoury tarts go for shortcrust pastry, but the chopped walnuts pressed into the dough add a proper toasty richness. It’s clever, and it works.

Also—mini tarts instead of one big one? Smart. They bake quicker and hold their shape better, especially with a wetter filling like this one.

INGREDIENTS + WHY THEY MATTER

• Plain flour (175g) – Your pastry base. Don’t overwork it or it goes tough.
• Butter (100g, cold, cubed) – Needs to be cold to create a flaky crumb.
• Egg (1 medium, beaten) – Binds the dough. Saves adding too much water.
• Walnuts (30g) – Roughly chopped, then pressed into the rolled pastry. Adds texture and flavour.
• Banana shallots (500g) – Sweeter than regular shallots, caramelise beautifully.
• Balsamic vinegar (2 tbsp) – Deep, dark, tangy sweetness. Worth using the good stuff here.
• Light muscovado sugar (1 tbsp) – Helps the shallots get sticky and rich.
• Goat’s cheese (300g) – Use soft, creamy goat’s cheese. A log-style works well.
• Eggs (2 medium) – Combine with cheese to make the filling light and set nicely.
• Fresh parsley (2 tbsp) – Brightens the whole dish. Save a bit for garnish.

MAKING IT YOURS (WITHOUT RUINING IT)

• Nut-free? Leave out the walnuts—the pastry still works without them.
• No banana shallots? Red onions will do, just slice them thin and cook low and slow.
• Want a sharper filling? Add a teaspoon of Dijon mustard to the cheese mix.
• Gluten-free? I tried with a GF flour blend—it worked, but needed an extra splash of water to hold together.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Shallots weren’t caramelised	Rushed the cooking	Cook low and slow—about 25 minutes total
Pastry shrank in oven	Didn’t chill before baking	Chill the dough in tins for 15–20 mins
Filling overflowed	Overfilled the pastry cases	Leave a bit of room for it to rise slightly
Pastry soggy on the bottom	Used a cold tray	Preheat your baking tray in the oven first

HOW TO MAKE MARY BERRY’S GOATS CHEESE AND SHALLOT TART WITH WALNUT PASTRY

1. Preheat the oven
   Set to 200°C/180°C fan/Gas 6. Slide a large baking sheet in to heat.
2. Make the pastry
   Pulse flour, butter, salt in a food processor until breadcrumb-like. Add egg and a splash of water. Mix to a dough. Roll to 3mm thick.
3. Add the walnuts
   Sprinkle chopped walnuts over the rolled pastry. Cover with cling film and roll again to press them in.
4. Cut and line the tins
   Use a cutter or saucer to cut 8 large circles. Line two 4-hole Yorkshire pudding tins. Chill while you prep the filling.
5. Caramelise the shallots
   Cook sliced shallots in oil for 2 mins on high. Lower heat, cover and cook 10 mins. Add vinegar and sugar. Cook 15 more mins until sticky and dark.
6. Make the filling
   Mix goat’s cheese, eggs, 1 tbsp parsley, salt and pepper until smooth.
7. Assemble the tarts
   Prick chilled pastry bases. Divide shallots between cases, then pour cheese mixture over the top.
8. Bake
   Bake on the hot tray for about 20 minutes until golden and set. Sprinkle with parsley and serve warm or cold.

TIPS FROM MY KITCHEN

• I always chill the pastry in the tins before baking—it holds its shape much better.
• I press the walnuts in gently with cling film—saves the rolling pin sticking.
• I let the shallots cool before adding them—hot filling makes the pastry soggy.

STORAGE + SERVING

• Keeps – 3 days in a sealed container in the fridge.
• Reheats – 180°C oven for 5 mins. Avoid microwaves—the pastry softens.
• Serve with – Rocket salad, tomato chutney, or just on their own with a glass of something cold.

FREQUENTLY ASKED QUESTIONS

Q: Can I make one big tart instead of minis?
A: Absolutely—just use a 23cm tart tin and add 5–10 mins to the baking time.

Q: Can I make the pastry ahead of time?
A: Yes, the dough keeps in the fridge for 2 days or can be frozen. Let it come to fridge temp before rolling.

Q: Do I need a food processor for the pastry?
A: Not at all. I usually rub the butter in by hand—more control, less washing up.

Q: Can I swap the goat’s cheese for something milder?
A: Cream cheese works, but the tang of goat’s cheese is part of the charm here.

Try More Recipes:

• Mary Berry Goats Cheese and Shallot Tart With Walnut Pastry
• Mary Berry Salmon Goat’s Cheese and Cucumber Canapé
• Mary Berry Ham Hock Terrine