Ingredients

Scale

For the crust:

3/4 cup whole wheat flour (135g)
slightly heaping 1/2 cup old fashioned oats (67g)
1/2 cup walnut bits & pieces (56g)
1/2 teaspoon salt
1/2 teaspoon dried thyme
4 Tablespoons extra virgin olive oil
About 1 1/2 Tablespoons very cold water (or a bit more, if needed)

For roasting the beets:

2 – 4 large beets, peeled & sliced or roughly chopped (about 1 – 1 1/2 lb.)
1 large purple onion, peeled & thinly sliced
2 – 3 garlic cloves, peeled & chopped
2 Tablespoons olive oil
1 Tablespoon brown sugar
1 teaspoon salt

For the rest of the filling:

1/3 cup walnuts roughly chopped
About 2 oz. goat cheese, crumbled by hand
2 large eggs
1/4 cup light sour cream (or Greek yogurt)
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon dried thyme
freshly ground pepper

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Instructions

Preheat the oven to 350 F. Oil a 10 inch pie or tart pan.
In a food processor or other chopper, add the flour, oats, walnuts, salt and thyme. Blend to a fine crumb resembling flour. Add in the olive oil a Tablespoon at a time, pulsing between additions. Turn the mixture into a medium mixing bowl, sprinkle on some cold water and mix with your clean hands, adding a bit more water until the dough starts sticking together. Shape the dough into a ball, wrap with plastic wrap and refrigerate for at least 15 minutes.
While the dough is resting, peel the beets, then set them on a baking sheet lined with a silicon liner. Sprinkle on the onions, garlic, olive oil, brown sugar and salt and toss gently until all the veggies are coated in oil and well mixed. Spread the mixture out over the prepared pan and bake for 45 – 60 minutes, stirring every fifteen minutes or until the beets are tender and the onions are caramelized.
While the beets are roasting and after the dough is done resting, pat the dough down into the pie or tart pan, trying for an even thin layer of crust across the pan and up the sides. Bake the crust for 10 – 15 minutes.
Once the beets are done roasting and the crust is ready, fill the crust with the caramelized beets. Sprinkle the chopped walnuts and goat cheese on top. In a small bowl, whisk together the egg, sour cream, milk, salt & thyme until the egg is fully incorporated. Pour the egg mixture over the tart. Bake at 350 F. for 35 to 40 minutes or until the top is a nice golden brown. Remove from oven and let sit for at least 10 minutes before cutting. Enjoy!

Notes

I used garlic & herb flavored goat cheese, but plain (or other flavor) would work as well. I do recommend crumbling the goat cheese by hand as you’ll get better flavor and texture.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.