Mary Berry’s Goats Cheese and Shallot Tart with Walnut Pastry is a wonderfully sophisticated and savory dish, perfect for a cozy lunch, an elegant dinner party, or even a delightful picnic. As one of the most beloved chefs in the UK, Mary Berry has a unique talent for creating recipes that are both simple to execute and filled with complex, deep flavors.
In this recipe, the rich and creamy texture of goat’s cheese is paired with the earthy sweetness of caramelized shallots. These ingredients come together inside a beautifully crisp, nutty walnut pastry. The walnut pastry adds an extra layer of flavor and texture, making this tart truly special. It’s a show-stopper on any table, both visually and in terms of taste, with the savory goat cheese and shallots balanced by the subtle nuttiness of the walnuts.
This tart is a great example of how Mary Berry marries traditional British baking with gourmet ingredients, creating a dish that feels both classic and contemporary. The richness of the goat cheese and shallots is enhanced by the flakey, nutty base, making every bite a harmonious combination of flavors and textures. Whether served as a main course, side dish, or starter, this tart is a surefire crowd-pleaser.
Mary Berry’s Goats Cheese And Shallot Tart With Walnut Pastry Recipe
Ingredients Needed
To create this delicious tart, you’ll need a combination of fresh ingredients and pantry staples. Here’s the full list:
For The Walnut Pastry
- 225g plain flour – This is the base of your pastry, giving it structure and a light, crispy texture.
- 100g chilled unsalted butter – Cold butter is key for making a flakey pastry. The butter should be cubed before using.
- 75g walnuts – These give the pastry its nutty flavor and a slight crunch. The walnuts should be finely chopped.
- 1 egg yolk – The egg yolk helps to bind the pastry and gives it a rich, golden color when baked.
- A pinch of salt – To enhance the flavors of the pastry and balance out the richness of the butter.
- Cold water – To bring the dough together. Only use as much as necessary to achieve the right consistency.
For The Tart Filling
- 2 tablespoons olive oil – Used to sauté the shallots and bring out their natural sweetness.
- 4 large shallots – Shallots add a delicate sweetness and a more refined flavor compared to regular onions.
- 150g soft goat’s cheese – The star of the dish, giving it a creamy and tangy flavor that pairs perfectly with the shallots.
- 2 large eggs – These will bind the filling together and provide a custard-like texture.
- 200ml double cream – To make the filling rich and velvety.
- 1 tablespoon fresh thyme leaves – Thyme adds a lovely earthy aroma that complements the goat’s cheese and shallots.
- Salt and black pepper – For seasoning the filling.
For Garnish
- A handful of fresh herbs (optional) – Parsley or thyme can be sprinkled on top to add a touch of freshness and color once baked.
Equipment Needed
To make this tart, you’ll need some essential kitchen tools to ensure everything comes together seamlessly. Here’s a list of what you’ll need:
- Food processor (optional) – A food processor will speed up the process of making the pastry, but you can also mix it by hand if you prefer.
- Rolling pin – Used to roll out the pastry dough to the right thickness.
- Fluted tart tin (22-25cm) – This is necessary for shaping the tart. A fluted tin gives the edges a beautiful, decorative finish.
- Frying pan – For sautéing the shallots and bringing out their sweetness.
- Baking paper and baking beans (or rice) – You’ll use this for blind-baking the pastry, which helps it stay crisp while the filling is added.
- Whisk – For mixing the eggs and cream together for the filling.
- Sharp knife – For chopping the shallots and cutting the walnuts finely.
- Pastry brush (optional) – For brushing the pastry edges with egg wash before baking for a golden finish.
- Cooling rack – After baking, you’ll want to let the tart cool slightly on a wire rack to maintain its crispiness.
Instructions To Make Mary Berry’s Goats Cheese And Shallot Tart With Walnut Pastry
Step 1: Prepare The Walnut Pastry
- In a food processor, combine the plain flour, cold butter, and walnuts. Pulse until the mixture resembles breadcrumbs, with the walnut pieces finely incorporated.
- Add the egg yolk and a pinch of salt, and pulse again. Gradually add cold water, a little at a time, just until the dough comes together. It should feel firm but not too wet.
- Tip the dough out onto a lightly floured surface and knead it briefly until smooth. Shape it into a disk, wrap it in cling film, and refrigerate for at least 30 minutes. This helps the dough relax and prevents shrinkage during baking.
Step 2: Prepare The Filling
- Heat the olive oil in a frying pan over medium heat. Add the shallots and sauté them slowly for about 10-12 minutes, until they become soft and golden. Stir occasionally to avoid burning.
- While the shallots cook, whisk together the eggs, double cream, thyme, and some salt and black pepper in a bowl.
- Once the shallots are caramelized, remove them from the heat and let them cool slightly.
Step 3: Assemble The Tart
- Preheat the oven to 180°C (350°F).
- Roll out the chilled pastry on a lightly floured surface until it’s about 3mm thick. Use the rolling pin to transfer the pastry into your tart tin, pressing it gently into the edges.
- Use a fork to prick the base of the pastry to prevent it from puffing up. Place a piece of baking paper over the pastry and fill it with baking beans or rice to blind-bake.
- Bake the pastry in the oven for about 15-20 minutes, until it’s lightly golden.
- Once the pastry is baked, remove the beans and paper. Fill the tart shell with the sautéed shallots, then pour the egg and cream mixture over the shallots. Crumble the goat’s cheese on top.
- Return the tart to the oven and bake for another 25-30 minutes, until the filling is set and slightly golden on top.
- Let the tart cool for a few minutes before serving.
Step 4: Garnish And Serve
- Once the tart has cooled slightly, sprinkle with some fresh herbs like parsley or thyme for added flavor and color.
- Slice into wedges and serve warm, ideally with a fresh green salad or roasted vegetables on the side.
Tips And Tricks
- Chill the Pastry Well: It’s crucial to chill the pastry before baking, as this will prevent it from shrinking in the oven. If you’re short on time, 30 minutes is sufficient.
- Use Room Temperature Ingredients for the Filling: To avoid curdling the cream, make sure your eggs and cream are at room temperature before mixing them together.
- Caramelize the Shallots Slowly: The shallots need to cook over low to medium heat for a good 10 minutes. Patience here will reward you with deeply caramelized, sweet shallots that bring so much flavor to the tart.
- Blind Bake the Pastry Properly: Blind baking ensures that the pastry won’t become soggy when you add the filling. Be sure to use baking paper and weights (like beans or rice) to keep the pastry from rising too much.
- Goat’s Cheese Variety: The type of goat’s cheese you choose will impact the flavor of the tart. A creamy, soft variety will give a smooth texture, while a firmer cheese will add more of a tangy punch.
Mary Berry’s Goats Cheese and Shallot Tart with Walnut Pastry is an exquisite dish that combines the richness of goat’s cheese, the sweetness of caramelized shallots, and the nutty crunch of walnut pastry into one perfect bite. It’s a fantastic recipe to showcase in any meal, whether it’s a casual family lunch or an elegant dinner party. The balance of textures and flavors in this tart, with its creamy filling and crisp pastry, is simply irresistible. By following these steps and tips, you’ll be able to recreate this gorgeous tart in your own kitchen and impress everyone at the table. Enjoy!
Easy Recipe Variations For Mary Berry’s Goats Cheese And Shallot Tart With Walnut Pastry
Mary Berry’s Goats Cheese and Shallot Tart with Walnut Pastry is a deliciously savory dish that combines rich, tangy goats cheese with the sweetness of caramelized shallots, all nestled in a crisp, nutty walnut pastry. While the original recipe is fantastic, there are several easy variations to make the dish even more versatile and exciting. Here are a few options to try:
1. Add Fresh Herbs For Extra Flavor
A great way to elevate the flavor profile of the tart is by incorporating fresh herbs. Thyme, rosemary, or sage are excellent options, as they pair wonderfully with both goats cheese and caramelized shallots. Simply sprinkle a handful of chopped fresh herbs over the goats cheese before baking, or mix them into the shallots while they cook.
2. Swap The Cheese
While goats cheese is the star of this recipe, you can switch it up depending on your taste preferences or what you have available. Try using creamy ricotta for a lighter, softer texture or a sharp blue cheese for a bolder, more intense flavor. Feta is another great alternative, providing a slightly crumbly texture and a tangy, brined flavor.
3. Add A Sweet Element
If you’re looking to balance out the savory notes of the tart, adding a sweet element can make a delightful contrast. Consider drizzling honey or balsamic glaze over the top of the tart just before serving for a touch of sweetness. Alternatively, caramelized apples or pears can be added to the shallot mix, bringing a fruity richness to the dish.
4. Incorporate Vegetables
For an added layer of freshness and color, roasted vegetables can be a beautiful addition. Roasted cherry tomatoes, zucchini, or bell peppers work well with the tart’s flavor profile. You can either toss them into the filling mix or arrange them on top of the goats cheese for a more decorative touch.
5. Go Gluten-Free
For those with dietary restrictions, swapping the walnut pastry for a gluten-free version is easy to achieve. You can find gluten-free pastry alternatives at most grocery stores, or you can make your own using gluten-free flour and ground almonds to maintain the rich, nutty flavor. This variation allows everyone to enjoy the tart without worrying about gluten.
6. Use A Different Nut
While walnuts are a perfect match for the pastry’s flavor, you can experiment with different nuts to create unique variations. Hazelnuts, almonds, or even pecans can be substituted for walnuts. Each nut will bring its own distinct flavor, so consider what you want to highlight in your tart-almonds bring a milder, sweeter taste, while hazelnuts add a deeper, earthy note.
Storing Leftovers
When it comes to storing leftovers of Mary Berry’s Goats Cheese and Shallot Tart with Walnut Pastry, the key is maintaining the pastry’s crispness and ensuring the filling doesn’t lose its rich flavor. Here’s how to properly store and reheat your tart to keep it tasting fresh:
1. Storing In The Refrigerator
- Allow the tart to cool completely to room temperature before storing. This helps prevent condensation from forming inside the container, which could make the pastry soggy.
- Store the leftover tart in an airtight container or wrap it tightly in plastic wrap or aluminum foil. If possible, place parchment paper between layers to avoid sticking.
- The tart will keep in the refrigerator for up to 2-3 days.
2. Freezing Leftovers
If you’ve made a large batch and don’t plan to eat the leftovers right away, freezing is a great option. Here’s how:
- Let the tart cool completely.
- Wrap it tightly in plastic wrap, then cover it with aluminum foil. Alternatively, you can store slices in freezer bags.
- Label the containers with the date to keep track of freshness. The tart can be frozen for up to 1-2 months.
- To thaw, place it in the refrigerator overnight, then reheat in the oven at 180°C (350°F) until warmed through. This will help retain the crispy pastry.
3. Reheating Leftovers
The best way to reheat the tart is in the oven, as this will help the pastry stay crisp. Preheat your oven to 180°C (350°F) and place the tart on a baking tray. Cover it loosely with foil to prevent the cheese from over-browning, and bake for 10-15 minutes, or until the filling is heated through and the pastry is crisp again. Avoid microwaving as it can make the pastry soggy.
What To Eat With Mary Berry’s Goats Cheese And Shallot Tart With Walnut Pastry?
Mary Berry’s tart is a rich and indulgent dish, so pairing it with lighter, refreshing sides will create a balanced meal. Here are some ideas for what to serve alongside:
1. A Crisp Green Salad
A simple green salad is an excellent complement to the richness of the tart. Consider a mix of leafy greens like arugula, spinach, or watercress. Toss them with a light vinaigrette made from olive oil, lemon juice, Dijon mustard, and a touch of honey. The acidity from the vinaigrette will cut through the richness of the cheese and shallots, refreshing your palate between bites.
2. Roasted Vegetables
Roasted vegetables make for a hearty and nutritious side dish. Opt for vegetables like carrots, parsnips, or beets, which have a natural sweetness that pairs well with the savory flavors of the tart. Roasting them with olive oil, salt, and pepper allows their natural sweetness to shine, and you can even add a dash of balsamic vinegar for extra depth of flavor.
3. Fresh Fruit
A fresh fruit salad or sliced fruit adds a light and refreshing contrast. Pears, apples, or figs are excellent choices to serve with this tart. They provide sweetness that balances the richness of the cheese and shallots, and their fresh texture creates a delightful contrast to the smooth filling of the tart.
4. A Glass Of White Wine
To accompany the tart, a crisp white wine is the way to go. A Sauvignon Blanc, with its citrusy notes, or a dry Chardonnay, with a slight oakiness, will pair wonderfully with the creamy goats cheese and the sweet shallots. If you prefer a non-alcoholic option, sparkling water with a slice of lemon or a fresh herbal iced tea will also work beautifully.
5. Soup Starter
If you’re planning a more substantial meal, consider pairing the tart with a light, creamy soup as a starter. A butternut squash soup or a chilled cucumber and yogurt soup would complement the tart’s flavors while keeping the overall meal light and balanced.
Conclusion
Mary Berry’s Goats Cheese and Shallot Tart with Walnut Pastry is a versatile and indulgent dish, offering endless possibilities for customization through easy recipe variations. Whether you choose to experiment with different cheeses, add herbs, or even swap out the nuts, this tart is a canvas for creativity.
When storing leftovers, be sure to take care to preserve the pastry’s crispness, and reheating them in the oven will keep your tart tasting just as good as when it was freshly baked. Pairing it with a light salad, roasted vegetables, or fresh fruit adds a refreshing contrast to the richness of the tart, making it an ideal dish for any occasion.
In the end, this tart is not just a recipe; it’s a testament to the joys of combining simple ingredients to create something truly special. Whether it’s served as a weeknight dinner or at a special gathering, it’s sure to be a crowd-pleaser every time.
FAQs
What Is The Secret To Making A Successful Walnut Pastry For Mary Berry’s Goats Cheese And Shallot Tart?
The key to a successful walnut pastry is ensuring you properly blend the walnuts into the flour. You want a fine, even texture, so using a food processor to pulse the walnuts is recommended. Additionally, keep your butter cold, and don’t overwork the dough to maintain a tender, flaky texture. Chilling the dough before rolling it out is also essential to prevent it from shrinking during baking.
Can I Substitute The Goats Cheese In Mary Berry’s Tart With Another Type Of Cheese?
While the distinct tang of goats cheese is a signature flavor in Mary Berry’s tart, you can substitute it with another cheese if you prefer. A mild feta or a cream cheese with a bit of lemon zest could work as alternatives. However, keep in mind that the flavor profile will change, and you may want to adjust seasoning accordingly. If you use a softer cheese, ensure it doesn’t release too much moisture during baking.
How Do I Prevent The Pastry From Becoming Soggy When Making Mary Berry’s Goats Cheese And Shallot Tart?
To prevent a soggy pastry, you can blind-bake the tart shell before adding the filling. This involves lining the pastry with parchment paper and filling it with baking beans or rice, then baking it at a moderate temperature for 10-15 minutes. Once the pastry is slightly golden, remove the beans and parchment paper and bake it for another 5-10 minutes until fully cooked. This creates a solid base that won’t absorb moisture from the filling.
