This delicious Mary Berry Goat’s Cheese and Shallot Tart is a quick and easy meal perfect for any occasion. With creamy goat’s cheese, sweet caramelised shallots, and a crisp walnut-infused pastry, it’s full of rich flavours. You can easily make it with common ingredients and enjoy it warm or cold, making it wonderfully versatile!
This Goats Cheese and Shallot Tart With Walnut Pastry Pie Recipe Is From Absolute Favourites Cookbook by Mary Berry
Ingredients Needed
For the Pastry
- 175g plain flour, plus extra for dusting
- 100g cold butter, cubed
- 1 medium egg, beaten
- 30g (1oz) walnuts, roughly chopped
- A pinch of salt and freshly ground black pepper
For the Filling
- 1 tbsp vegetable oil
- 500g banana shallots, thinly sliced
- 2 tbsp balsamic vinegar
- 1 tbsp light muscovado sugar
- 300g soft goat’s cheese
- 2 medium eggs, beaten
- 2 tbsp chopped fresh parsley, for garnish
How To Make Goats Cheese and Shallot Tart With Walnut Pastry
- Preheat the Oven: You will need two four-hole Yorkshire pudding tins. Preheat the oven to 200°C/180°C fan/Gas 6, and slide a large baking sheet into the oven to get hot.
- Make the Pastry: First, measure the flour, butter, and a little salt into a food processor and pulse until the mixture resembles breadcrumbs (or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the beaten egg and 1 tablespoon of water, then mix until the dough forms a ball.
- Roll and Line the Tins: Roll out the dough thinly on a floured surface to about 3mm (⅛in) thick. Sprinkle the chopped walnuts over the pastry, cover with cling film, and roll over the cling film to press the nuts into the dough. Cut out eight large circles using a pastry cutter or saucer as a guide. Line the Yorkshire pudding tins with the dough and chill in the fridge while you make the filling.
- Cook the Shallots: Heat the oil in a frying pan. Add the shallots and cook on high for 2 minutes, stirring frequently. Lower the heat, cover with a lid, and cook for 10 minutes until softened. Add the balsamic vinegar and muscovado sugar, then cook for another 15 minutes, stirring occasionally, until dark brown and caramelised. Set aside to cool.
- Prepare the Filling: In a bowl, combine the goat’s cheese, beaten eggs, and 1 tablespoon of parsley. Season with salt and pepper, and mix until smooth.
- Assemble the Tarts: Prick the base of the chilled pastry cases with a fork. Spoon the shallot mixture into the pastry cases, dividing it evenly between the two tins. Pour the goat’s cheese mixture over the shallots, dividing it equally between the tins.
- Bake the Tarts: Slide the tins onto the hot baking sheet and cook for about 20 minutes, or until the pastry is crisp and the filling is set and golden. Sprinkle with the remaining chopped parsley and serve warm or cold.
Recipe Tips
- Chill the Pastry: Always chill the pastry in the fridge before adding the filling. This helps prevent it from shrinking or becoming soggy during baking.
- Caramelise Shallots Properly: Take your time when caramelising shallots. Cook them on low heat and stir occasionally for rich, sweet flavours.
- Roll Pastry Evenly: Ensure the pastry is rolled evenly to 3mm (⅛ inch) thick for even baking. Uneven pastry may cook poorly or break.
- Preheat the Baking Sheet: Placing the tins on a hot baking sheet ensures the pastry cooks evenly and becomes crisp.
- Use Fresh Goat’s Cheese: Choose high-quality, fresh goat’s cheese for a creamy texture and the best flavour.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers goats cheese and shallot tart with walnut pastry in a sealed container in the fridge for up to 3 days.
- Reheating: Reheat leftovers goats cheese and shallot tart with walnut pastry in the oven at 180°C for 5 minutes until warmed through and the pastry stays crisp. Avoid using the microwave, as it may make the pastry soggy.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 350 kcal
- Total Fat: 24 g
- Saturated Fat: 14 g
- Cholesterol: 120 mg
- Sodium: 280 mg
- Potassium: 220 mg
- Total Carbohydrate: 22 g
- Dietary Fiber: 1 g
- Sugars: 3 g
- Protein: 9 g
Try More Mary Berry Recipes:
Mary Berry Goats Cheese and Shallot Tart With Walnut Pastry
Description
This delicious Mary Berry Goat’s Cheese and Shallot Tart is a quick and easy meal perfect for any occasion. With creamy goat’s cheese, sweet caramelised shallots, and a crisp walnut-infused pastry, it’s full of rich flavours. You can easily make it with common ingredients and enjoy it warm or cold, making it wonderfully versatile!
Ingredients
For the Pastry
For the Filling
Instructions
- Preheat the Oven: You will need two four-hole Yorkshire pudding tins. Preheat the oven to 200°C/180°C fan/Gas 6, and slide a large baking sheet into the oven to get hot.
- Make the Pastry: First, measure the flour, butter, and a little salt into a food processor and pulse until the mixture resembles breadcrumbs (or place in a mixing bowl and rub the butter into the flour with your fingertips). Add the beaten egg and 1 tablespoon of water, then mix until the dough forms a ball.
- Roll and Line the Tins: Roll out the dough thinly on a floured surface to about 3mm (⅛in) thick. Sprinkle the chopped walnuts over the pastry, cover with cling film, and roll over the cling film to press the nuts into the dough. Cut out eight large circles using a pastry cutter or saucer as a guide. Line the Yorkshire pudding tins with the dough and chill in the fridge while you make the filling.
- Cook the Shallots: Heat the oil in a frying pan. Add the shallots and cook on high for 2 minutes, stirring frequently. Lower the heat, cover with a lid, and cook for 10 minutes until softened. Add the balsamic vinegar and muscovado sugar, then cook for another 15 minutes, stirring occasionally, until dark brown and caramelised. Set aside to cool.
- Prepare the Filling: In a bowl, combine the goat’s cheese, beaten eggs, and 1 tablespoon of parsley. Season with salt and pepper, and mix until smooth.
- Assemble the Tarts: Prick the base of the chilled pastry cases with a fork. Spoon the shallot mixture into the pastry cases, dividing it evenly between the two tins. Pour the goat’s cheese mixture over the shallots, dividing it equally between the tins.
- Bake the Tarts: Slide the tins onto the hot baking sheet and cook for about 20 minutes, or until the pastry is crisp and the filling is set and golden. Sprinkle with the remaining chopped parsley and serve warm or cold.
Notes
- Chill the Pastry: Always chill the pastry in the fridge before adding the filling. This helps prevent it from shrinking or becoming soggy during baking.
- Caramelise Shallots Properly: Take your time when caramelising shallots. Cook them on low heat and stir occasionally for rich, sweet flavours.
- Roll Pastry Evenly: Ensure the pastry is rolled evenly to 3mm (⅛ inch) thick for even baking. Uneven pastry may cook poorly or break.
- Preheat the Baking Sheet: Placing the tins on a hot baking sheet ensures the pastry cooks evenly and becomes crisp.
- Use Fresh Goat’s Cheese: Choose high-quality, fresh goat’s cheese for a creamy texture and the best flavour.
Mary Berry Goats Cheese and Shallot Tart With Walnut Pastry