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    Goat's Cheese And Blueberry Tart In Crisp Walnut Pastry

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    Goat's Cheese And Blueberry Tart In Crisp Walnut Pastry

    The nutty pastry in this tart really complements the unusual filling of goat's cheese and dried blueberries. You could substitute fresh blueberries, but the dried ones have a lovely, chewy texture and concentrated flavour. Used here are Juicy Blues, North American wild blueberries that come in cartons and sit in a lovely, fruity syrup. Also used here is Pant-Ysgawn goat's cheese, a mild Welsh goat's cheese with a gorgeous lemony tang. To save you having to halve an egg yolk, this recipe makes twice the amount of pastry you'll need; simply freeze the rest.

    • Preparation time: 25 minutes
    • Cooking time: 50 minutes to 55 minutes
    • Total time: 1 hour 15 minutes to 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 8


    • 175g butter, softened
    • 50g icing sugar, sieved
    • 1 medium egg yolk
    • 300g plain flour
    • 100g walnuts, finely chopped
    • Filling
    • 3 medium eggs, beaten
    • 200g Pant-Ysgawn goat's cheese
    • 125g caster sugar
    • 150g dried blueberries


    1. To make the pastry, cream the butter and sugar together until light and fluffy. Add the egg yolk, and stir until fully incorporated and smooth. Slowly add the flour and walnuts and mix until the pastry forms a ball, taking care not to overwork the dough. Divide into two even pieces and freeze half. Wrap the remaining pastry in clingfilm and leave to rest for 20 minutes. Roll out the pastry between 2 sheets of baking parchment, then remove the paper. Use the pastry to line a 23cm tart tin with removable base. Refrigerate until needed. Take care to ensure that the little chunks of walnuts have not created holes in the pastry.
    2. Preheat the oven to 180°C, gas mark 4. Set the pastry case on a baking tray and bake for 10–15 minutes, until crisp and golden. Remove from the oven and leave to cool.
    3. To make the filling, beat the cheese, sugar and eggs together in a bowl, until smooth. Mix in some of the blueberries, then scatter the rest evenly over the base. Carefully fill the tart with the cheese mixture. Bake for about 40 minutes, until the filling is set. Remove from the oven and leave to cool. Serve in slices.

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    Drinks recommendation

    Acid is needed to cut through the richness of the cheese, as is some sweetness, to enhance the flavour of the berries.


    Average user rating

    5 stars