This delicious savoury 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.
Course light meal
Cuisine All
Keyword Beetroot and feta tart, light lunch, savory tart with creme fraîche
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
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.