Baked Beet and Walnut Tart with Lemon-Dill Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant tart featuring roasted beets and caramelized onions atop a nutty crust, finished with a bright lemon-dill sauce. This mediterranean-inspired vegetarian (gluten-free) ready in about 80 minutes layers beets, medium onions, walnuts into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 285 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.8 (13 ratings) Prep: 35 min Cook: 45 min Serves 6 Mediterranean cuisine 285 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 180°C. Thinly slice 200 g peeled beets and toss with 1 tbsp olive oil; roast for 25 minutes until tender.
  2. Step 2: Finely chop 1 medium onion and sauté in 1 tbsp olive oil over medium heat for 12 minutes until golden brown, stirring occasionally.
  3. Step 3: Blend 100 g walnuts, 1 tbsp lemon zest, 1 tbsp dill, and 2 tbsp olive oil until smooth to form the crust base.
  4. Step 4: Press crust mixture evenly into a 20 cm tart pan. Bake for 10 minutes until set.
  5. Step 5: Spread roasted beets over crust, top with caramelized onions, and drizzle with remaining 1 tbsp lemon juice and 1 tbsp dill.
  6. Step 6: Bake for 20 minutes until edges are golden, then cool 15 minutes before serving.

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Frequently asked questions

How long does Baked Beet and Walnut Tart with Lemon-Dill Crust take to make?

Total time is about 80 minutes (35 min prep + 45 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Baked Beet and Walnut Tart with Lemon-Dill Crust?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Baked Beet and Walnut Tart with Lemon-Dill Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Beet and Walnut Tart with Lemon-Dill Crust for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Beet and Walnut Tart with Lemon-Dill Crust gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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