Cooking has always been a creative outlet for me. I’ve spent countless afternoons in my kitchen experimenting with flavors, trying out new recipes, and falling in love with the process of making something from scratch. One of the moments that sticks with me is the first time I tried Mary Berry’s Goats Cheese and Shallot Tart with Walnut Pastry. I was looking for something that balanced savory and sweet, rich and light, and this tart was the perfect answer. The first bite was a revelation-the richness of the goats cheese, the sweetness of the shallots, and the crunch of the walnut pastry. It was a dish I knew I had to master.
This tart isn’t just about food; it’s about a journey. The ingredients come together to create a complex but comforting flavor profile. Whether I’m making it for a dinner party or just as a treat on a lazy weekend, this tart never fails to impress. Let me walk you through the recipe in detail.
Mary Berry Goats Cheese And Shallot Tart With Walnut Pastry Recipe
This recipe is a nod to the magic of simplicity. It combines classic flavors with an elegant twist. If you’re looking to try something a little different, this is your perfect starting point. The walnut pastry adds a nutty, earthy base that complements the creamy goats cheese and sweet shallots beautifully. Trust me, it’s worth the extra effort.
Ingredients Needed
The beauty of this recipe lies in how straightforward it is, with a few quality ingredients coming together to create something spectacular. Here’s what you’ll need:
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For The Pastry
- 225g plain flour
- 50g ground walnuts (this gives the pastry its unique flavor)
- 150g unsalted butter, cold and cubed
- 1 egg yolk (this helps bind the dough and adds richness)
- A splash of cold water to bring it all together
- A pinch of salt
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For The Filling
- 2 tablespoons olive oil (for sautéing the shallots)
- 4 medium shallots, thinly sliced
- 200g goats cheese, crumbled
- 1 tablespoon fresh thyme leaves (or rosemary if you prefer)
- 3 large eggs
- 150ml double cream
- Salt and black pepper to taste
- A handful of walnut pieces for garnish (optional but highly recommended for the added crunch)
Equipment Needed
I’m a big believer that good equipment makes cooking so much easier. For this recipe, the tools you’ll need are simple but effective:
- A food processor (to make the pastry dough quickly)
- A pie dish or tart pan (ideally 23-25cm in diameter)
- A rolling pin (for rolling out the pastry)
- A frying pan (to sauté the shallots)
- A baking sheet (for blind baking the pastry)
- A whisk (for the egg and cream mixture)
- A baking beans (or uncooked rice, if you don’t have baking beans, to blind-bake the pastry)
How To Make Mary Berry Goats Cheese And Shallot Tart With Walnut Pastry?
Let’s get into the fun part. Making this tart takes a little time but it’s mostly about assembling the ingredients with care.
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Make The Walnut Pastry
- In a food processor, combine the flour, ground walnuts, and a pinch of salt. Pulse to mix them together.
- Add the cold, cubed butter and pulse until the mixture resembles breadcrumbs.
- Add the egg yolk and a splash of cold water. Pulse again until the dough just comes together.
- Turn the dough onto a lightly floured surface and knead gently until smooth. Wrap in cling film and chill in the fridge for at least 30 minutes.
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Blind Bake The Pastry
- Preheat the oven to 180°C (160°C fan).
- Roll out the chilled dough on a lightly floured surface until it’s about 3mm thick.
- Line the tart pan with the pastry, trimming any excess. Prick the base with a fork to prevent bubbling.
- Place a sheet of baking parchment on top and fill with baking beans or uncooked rice.
- Bake for 15 minutes, then remove the beans and parchment and bake for another 5-10 minutes until golden.
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Prepare The Shallots
- While the pastry is baking, heat the olive oil in a frying pan over medium heat.
- Add the shallots and cook gently for about 10 minutes until they are soft and caramelized. Set aside to cool.
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Make The Filling
- In a bowl, whisk together the eggs and cream. Add the fresh thyme leaves and season with salt and pepper.
- Stir in the crumbled goats cheese and mix until well combined.
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Assemble The Tart
- Once the pastry has cooled slightly, spread the caramelized shallots evenly over the base.
- Pour the goats cheese and cream mixture over the shallots.
- Bake in the oven at 180°C for 30-35 minutes until the filling is set and golden on top.
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Finishing Touches
- Let the tart cool for a few minutes before slicing.
- If you want to elevate the presentation, sprinkle some chopped walnut pieces on top.
Recipe Variations
I love how adaptable this recipe is. You can switch up the flavor profile depending on what you have on hand or what you’re in the mood for. Here are a few variations:
- Add caramelized onions for a deeper sweetness.
- Try different cheeses like feta or ricotta if you prefer a milder flavor.
- Swap in roasted garlic for a punchier, savory flavor.
- Add spinach or rocket for a fresh, peppery contrast.
- Change the nuts in the pastry-hazelnuts or pecans would work wonderfully too!
What Goes Well With Mary Berry Goats Cheese And Shallot Tart With Walnut Pastry?
This tart is filling enough to stand on its own but pairing it with the right sides really takes it to the next level. Here are some options that complement it beautifully:
- A simple green salad with a light vinaigrette (arugula or mixed greens work best).
- Roasted vegetables like carrots, parsnips, or beetroot add color and sweetness.
- A glass of crisp white wine like Sauvignon Blanc or a dry Riesling.
- Crispy bacon or pancetta-a little salty crunch goes a long way.
What I Have Learnt
Through making this tart, I’ve learned that great cooking isn’t just about following the recipe-it’s about trusting your instincts. The tart is forgiving; if you don’t have walnut flour, regular flour works fine. If you want to play around with the seasoning, go for it. The key is to enjoy the process. Every time I make it, I learn something new, whether it’s how to perfect my pastry technique or finding the ideal balance of shallots to goats cheese. The process itself becomes a rewarding adventure.
FAQs
Can I Use A Different Type Of Cheese Instead Of Goat’s Cheese For This Tart?
Yes, you can substitute goat’s cheese with other soft cheeses such as ricotta, feta, or cream cheese. However, the distinct flavor of goat’s cheese may be lost, so you may want to adjust the seasoning to taste.
Is It Possible To Make The Walnut Pastry Dough Ahead Of Time?
Yes, you can prepare the walnut pastry dough in advance. Wrap it tightly in cling film and refrigerate for up to 2 days. If freezing, you can keep it in the freezer for up to 3 months. Allow it to thaw in the fridge before rolling out.
What Can I Serve With Mary Berry’s Goat’s Cheese And Shallot Tart To Make It A Complete Meal?
This tart pairs well with a fresh green salad, such as mixed greens, rocket, or spinach, dressed with a light vinaigrette. You could also serve it alongside roasted vegetables or a creamy soup to make a more substantial meal.