This delicious savoury Roasted Beet and Feta Tart is sweet and tangy, with caramelized onions, creme fraîche, mustard, and a pastry flavoured with thyme. It is perfect for a picnic, bbq or light lunch.
July is beetroot season and these days the markets have them in plentiful supply, so what better way to enjoy the humble beet than with this tasty Roasted Beet & Feta Tart.
The sweet beetroot and caramelized onions pair wonderfully with the salty creamy feta cheese, and a little dried thyme adds flavour to the crust. The filling is made with feta, creme fraîche and mustard making it creamy and tangy.
The tart has a thin crust so it is lighter and has less filling than a quiche, making it perfect for a light summer lunch, picnic or BBQ.
It can be served straight away while it is still warm or after resting for a while at room temperature. I like to prepare it a few hours in advance or better still, the day before as the flavour improves over time.
🛒 The ingredients
Select beetroot that is firm and smooth. If you find a bunch with its crisp leaves attached, do not discard them, add them to a soup or steam and serve with garlic and butter.
Roasted beets can be prepared in advance and will keep in a container in the fridge for up to 3 days
When choosing a good quality feta, look for one which is white, firm and crumbly, with a tangy, creamy flavour and clean fresh aroma.
Trim the stems a couple of inches from the beets, and rinse carefully taking care not to tear the skin or the red juices will leak out. Place on a baking tray (no need to oil), and bake at 190℃/170℃ fan/375℉ for 1 hour, or till soft and tender (press gently using a wooden spoon). Allow to cool before peeling.
Yes you can. Wrap the dough in plastic wrap and keep in the fridge for up to 24 hours, or place in a freezer bag and freeze for up to a month, then defrost in the fridge overnight. Freezing may slightly dehydrate the dough so you may need to add a few drops of water before using.
Cover the tart with plastic wrap/wax paper and keep in the fridge for up to 3 days, or the freezer for up to a month (any longer might alter the texture of the pastry). Defrost in the fridge overnight and bring to room temperature before serving.
⭐️ Are you making this Beet & Feta Tart recipe? I’d love to know how it turned out in the comments!
Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork
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Roasted Beet & Feta Tart
- 1 ½ cups all purpose flour
- ½ cup cold butter cut into cubes
- a pinch dried thyme
- ½ teaspoon salt
- 3 tablespoons cold water
- 1 tablespoon butter
- 1 medium red onion finely sliced
- 1 clove garlic
- salt to taste
- ¾ cup creme fraîche
- 1 teaspoon Dijon mustard
- 2 medium eggs lightly beaten
- 2 cups roasted beetroot diced (2-3 large beets)
- 1 ¼ cups feta cheese
- 1 tablespoon fresh parsley chopped (flat leaf)
Prepare the pastry
- Preheat the oven to 190℃/170℃ fan/375℉, and grease a loose bottom 8-inch tart pan.
- Sift the flour into a bowl and add the thyme and salt. Using your fingers rub the butter into the flour till it is like breadcrumbs and add the water 1 tablespoon at a time to make a smooth dough (if it seems a little dry, add a few more drops of water). Roll into a ball, wrap and leave it to chill in the fridge for 30 minutes.
- Unwrap and break off small pieces to line the bottom and side of the pan, pressing into the sides of the pan. Use a fork to make holes in the pastry, then line with parchment paper and cover with beans or raw rice. Bake in the oven for 10 minutes. Remove the paper and beans, reduce the temperature to 180℃/160℃ fan/350℉ and bake for a further 5 minutes.
Prepare the filling
- In a skillet on low heat, melt butter and add the sliced onions. Season with salt (this also speeds up the cooking process). Stir and cook till they become brown and caramelize, then add the garlic and cook for a further minute (till the garlic turns golden). Remove from heat and set aside.
- In a medium mixing bowl, whisk together the creme fraîche, eggs, salt, mustard and crumble in the feta (keep some aside to crumble over the tart).
- Heat the oven to 190℃/170℃ fan/375℉. Add the beets and onions to the pastry shell and pour the creme fraîche mixture over the top. Add the remaining feta and bake for 15 minutes, till the filling is set. Garnish with parsley and serve warm or at room temperature.
- Prepare the filling while the dough is in the fridge.
- Season the onions with salt while they are cooking to speed up cooking time.
- To serve, sprinkle over some freshly chopped parsley, or a gremolata.
- Raw pastry dough will keep in the fridge for up to 2 days, or you can store it in the freezer for up to a month. Defrost in the fridge overnight before using.
- Wrap the tart in plastic wrap/wax paper and keep in the fridge for up to 3 days, or freeze for up to a month (for best flavour). Defrost in the fridge overnight and bring to room temperature before serving.
The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.