Beetroot & Walnut Tart

Recipe serves 6 to 8 in a 9" by 9" tart tin.



I used a pack of ‘Jus Rol’ shortcrust pastry.

But you could use any pre-made shortcrust pastry, our Broccoli Shortcrust recipe (linked below) or even make your own!

Cheese sauce:

350g block silken tofu

half cup dairy-free milk (I used soya)

4 tbsp nutritional yeast

1 tin cannelloni beans (rinsed and drained)

1 heaping tsp asafoetida (or 1 garlic clove)

juice of 1 lemon

1 tsp wholegrain mustard

2 tbsp cornstarch

Balsamic Beetroots:

2 red onions (cut into rounds)

4 large beetroots (pre-cooked and sliced into cubes)

1 tbsp oil

2 tbsp balsamic vinegar

2 tbsp liquid sweetener (maple syrup, honey or agave)

2 large handfuls of spinach

2 handfuls of walnuts

salt and pepper to taste


Preheat your oven to 180 degrees celsius.

Place the beetroots and onions on a baking tray with the balsamic, sweetener, oil, salt and pepper.

Coat everything using your hands and bake for 45 minutes until caramelised.

Roll out your pastry onto a lightly floured surface to about quarter inch thickness.

(I like to do this on a sheet of baking paper so there’s no chance of anything sticking.)

Once your dough is rolled out, carefully place it into your tart tin and gently press the dough into the tin.

Trim any extra pastry along the edges.

Blind bake the base for 10 minutes at 180 degrees celsius.

(You can do this simply by placing a circle of baking paper over the dough and weighing it down with dry rice, this ensures the pastry doesn’t rise up in the centre.)

After 10 minutes take the paper and rice off the tart.

Place the tart back in the oven uncovered for 5 minutes until the centre looks very lightly baked.

While your pastry and beets cook, place all of the ‘cheese’ ingredients into a high speed blender and blend until completely smooth.

Once your tart base and beetroots are finished, remove them from the oven.

Add your baked beets and onions into a bowl with the cheese sauce, spinach and walnuts.

Mix thoroughly.

Place all of your cheesy beetroot filling into the tart base.

Bake for 40 minutes.

Once finished baking, remove the tart from the oven and leave to cool for 15 minutes. Garnish with extra chopped walnuts and enjoy! x