Flaky puff pastry topped with caramelised red onions, baby beetroot, crumbled feta, candied walnuts and fresh mint. A lovely light lunch or starter.
Beetroot and feta make a winning combination, with the creamy and salty feta perfectly balancing the beetroot's slightly sweet, earthy flavour. In this Beetroot and Feta Tart recipe, I've also added tangy caramelised red onions and crunchy pan-fried walnuts into the mix. All of these delicious flavours are served on flaky puff pastry.
If you're looking for another great beetroot recipe, why not try my Pumpkin, Cauliflower and Rocket Salad (also filled with baby beetroot!) or my Beetroot Chocolate Cake.
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Ingredient notes:
- Pastry: Puff pastry works best for this tart. You can also use gluten free puff pastry if you prefer.
- Beetroot: This recipe was designed with pre-cooked baby beetroot in mind. You could also use drained and diced canned beetroots. Or, pre-roast some fresh beetroot.
- Walnuts: Crunchy and slightly bitter, walnuts are the perfect pairing for the creamy feta and sweet vegetables. However, If you don’t like walnuts, you can omit them or substitute with another nut like pecans or almonds. You could also leave them out entirely and top the tart with extra fresh herbs for a different flavor.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 200°C fan bake. Heat a large frying pan over medium heat and add the olive oil. Add the sliced red onion and cook for 10 minutes, stirring occasionally, until soft. Add the balsamic glaze and stir to combine. Remove from heat and set aside.
Line a baking tray with baking paper. Place the two puff pastry sheets on the tray, slightly overlapping and press down to join them. Using a knife, score a 3 cm border around the edge of the pastry without cutting all the way through (this allows it to expand during baking). Spread the caramelised onions within the border.
Dice the beetroot and scatter it over the onions. Crumble the feta on top, then season with salt and pepper. Brush the edges of the pastry with milk. Bake for 20 to 30 minutes until the pastry is golden and cooked through.
While the tart is baking, place the walnuts, brown sugar and 2 tablespoons of water in a small frying pan. Cook, stirring, until the water has evaporated and the walnuts are coated and caramelised.
Once the tart is done, sprinkle over the caramelised walnuts and scatter fresh mint on top. Serve warm.
This tart is perfect as a starter or served as a light lunch with a fresh salad.
Recipe FAQs:
Yes, you can substitute the feta with goat cheese, ricotta, or even a sharp cheddar if you prefer. Just keep in mind that the flavour will change slightly.
Yes, canned beetroot works well in this recipe. Just make sure to drain and dice it before adding to the tart.
A store-bought balsamic glaze works perfectly for this recipe, but if you prefer, you can make your own by reducing balsamic vinegar with brown sugar until it thickens into a syrupy consistency. I have a method for this in my Beetroot and Feta Salad recipe.
Storage:
Store any leftovers in an airtight container in the fridge for up to 2 days. You can reheat the tart in the oven at 180°C for about 10 minutes to crisp up the pastry again.
This tart is not suitable for freezing.
Top tips:
If you don’t like walnuts, you can omit them or substitute with another nut like pecans or almonds. You could also leave them out entirely and top the tart with extra fresh herbs for a different flavor.
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Beetroot and Feta tart
A flavoursome tart made from puff pastry topped with caramelised red onion, pre-cooked beetroot, feta, toasted walnuts and fresh mint.
Ingredients
- 1 Tbsp olive oil
- 2 red onions, thinly sliced
- 2 Tbsp balsamic glaze
- 2 sheets puff pastry, thawed
- 250g pre-cooked beetroot (baby beets)
- 100g feta
- 1 tsp milk
To serve
- 80g walnut halves
- 1 Tbsp brown sugar
- Small handful of fresh mint
Instructions
- Preheat the oven to 200°C fan bake.
- Heat a large frying pan over medium heat and add the olive oil. Add the sliced red onion and cook for 10 minutes, stirring occasionally, until soft. Add the balsamic glaze and stir to combine. Remove from heat and set aside.
- Line a baking tray with baking paper. Place the two puff pastry sheets on the tray, slightly overlapping and press down to join them.
- Using a knife, score a 3 cm border around the edge of the pastry without cutting all the way through (this allows it to expand during baking). Spread the caramelised onions within the border.
- Dice the beetroot and scatter it over the onions. Crumble the feta on top, then season with salt and pepper. Brush the edges of the pastry with milk.
- Bake for 20 to 30 minutes until the pastry is golden and cooked through.
- While the tart is baking, place the walnuts, brown sugar and 2 tablespoons of water in a small frying pan. Cook, stirring, until the water has evaporated and the walnuts are coated and caramelised.
- Once the tart is done, sprinkle over the caramelised walnuts and scatter fresh mint on top. Serve warm.
Notes
- Make this gluten free with gf pastry.
- Best served warm on the day it is made.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 257Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 15mgSodium: 213mgCarbohydrates: 19gFiber: 2gSugar: 11gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
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