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Beetroot Gorgonzola and Walnut Tart

Michelle Cronje of AfroBoer Pretoria shared this delicious Beetroot, Gorgonzola and Walnut Tart. She enjoyed it with Morgenster Sangiovese!

• 1 x sheet store-bought good quality all butter puff pastry
(about the size of an A4 paper, or 2 smaller round discs cut out)
• 4 x medium sized cooked beetroot, skinned
• 300 g Gorgonzola cheese
• 100 g toasted walnuts roughly chopped
• 2 tablespoons crème fraîche
• Freshly ground black pepper
• A drizzle of Morgenster Extra Virgin Olive Oil
• Morgenster Balsamic Vinegar for topping off the leaf mix
• 1 x handful of fresh wild rocket or leaf mix, perhaps even some beetroot leaves

To form the tart base, roll out the pastry into a rectangle or cut 2 round discs, prick all over with a toothpick, and bake in a 180’ C for about 10 minutes until golden and flaky and remove from the oven.
Keep the oven ready to pop tart back.
Top the hot tart base starting about 1 cm from the edge with sliced beetroot, crumbled Gorgonzola, toasted walnuts and stud with crème fraîche.
Grind a bit of black pepper on top, and drizzle lightly with Morgenster Extra Virgin Olive Oil.
Place the tart back into the oven again and bake until golden and bubbly, approximately 15 minutes.
Remove from the oven and cool slightly.
Cut into squares or wedges, top with the fresh leaves, drizzle with Morgenster Balsamic Vinegar.

Serve with a glass of Morgenster Sangiovese


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