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 feta and beetroot tart.
Sweet beetroot and caramelized onions pair wonderfully with salty creamy feta cheese and a tiny bit of dried thyme adds a lovely flavour to the crust.
The filling is a mixture of feta, creme fraîche and mustard so it is both creamy and tangy.
This tart has a thin crust so it is lighter and uses less filling than a quiche making it perfect for a light summer lunch, picnic or BBQ.
It can be served straight away while still warm or after resting for a while at room temperature.
We usually prepare it a few hours in advance or better still the day before to allow the flavour to develop over time.
For more savoury tart recipes, try my cheesy Fennel & Comté Tart, or Zucchini & Comté Tart, and this tasty French Tomato Tart.
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Choosing beets
Select beetroot that is firm and smooth.
Useful Tip: If you find a bunch of beets with their crisp leaves attached do not discard them, keep them aside to add to a soup or steam briefly and serve with garlic, salt and butter.
Beets can be prepared in advance as once roasted they will keep in a closed container in the fridge for up to 3 days.
The feta
When choosing a good quality feta, look for one which is white, firm and crumbly, with a tangy, creamy flavour and clean fresh aroma.
FAQ’s
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.
Serve with
We usually serve this tart with a green leafy salad for a light lunch or alongside grilled meats such as these yummy lamb ribs.
To store
Cover the tart with plastic wrap or wax paper and keep in the fridge for up to 3 days.
It can also be frozen for up to a month, any longer might alter the texture of the pastry.
Cut into slices and place in a sealed container using parchment paper to separate the slices. Defrost in the fridge overnight and bring to room temperature before serving.
Are you making this recipe for Feta and Beetroot Tart? I’d love to know how it turned out in the comments!
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Recipe
Feta And Beetroot Tart
Ingredients
Dough
- all purpose flour - 1½ cups 180 grams
- cold butter - ½ cup, cut into cubes 110 grams
- dried thyme a pinch
- salt ½ teaspoon
- cold water 3 tablespoons
- raw rice - for blind baking the dough
Filling
- butter 1 tablespoon
- red onion - finely sliced 1 medium
- garlic 1 clove
- salt 1 teaspoon
- creme fraîche - ¾ cup 180 grams
- Dijon mustard 1 teaspoon
- eggs - lightly beaten 2 medium
- roasted beetroot - 2 cups, diced small (2-3 large beets) 220 grams
- feta cheese - 1¼ cup, cubed 200 grams
- fresh parsley - chopped (flat leaf) 1 tablespoon
Instructions
Prepare the pastry
- Preheat the oven to 190℃/170℃ Fan/375℉, and grease a loose bottom 8-inch tart pan.
- Sift 180 grams all purpose flour into a bowl, add a pinch dried thyme and ½ teaspoon salt.
- Using your fingers rub 110 grams cold butter into the flour till it is has a breadcrumb like texture, then add 3 tablespoons cold water 1 tablespoon at a time to make a smooth dough – if it seems a little dry, add a few extra drops of water. Roll into a ball, wrap and leave 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 baking beans or raw rice. Bake in the oven for 10 minutes then remove paper and beans/rice, 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 1 tablespoon butter and saute 1 medium red onion sliced thinly. Stir and cook till the onion turns golden, add 1 clove garlic sliced finely, and cook for a further minute (till the garlic turns a light golden). Remove from heat and set aside.
- In a medium mixing bowl, whisk together 180 grams creme fraîche, 2 medium eggs, 1 teaspoon salt, 1 teaspoon Dijon mustard and crumble in 200 grams feta cheese (keep some aside to crumble over the tart).
The tart
- Heat the oven to 190℃/170℃ Fan/375℉.
- Add 220 grams roasted beetroot diced small, and onions to the pastry shell, then pour the creme fraîche mixture over the top. Add the remaining feta and bake for 15 minutes till the filling is set. Garnish with 1 tablespoon fresh parsley and serve warm or at room temperature.
Notes
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Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Mal says
Is the butter the wrong way around in the ingredients or the method? The ingredients say 110g in the pastry and 1tablespoon in the filling. The method says the other way around!
Nicole Shroff says
Cheers Mal, its fixed now.
Christine says
Love loved it will be making this again and again, best tart ever
Nicole Shroff says
Thanks so much for your lovely comment Christine, that’s so nice to hear!