Feta And Beetroot Tart
User Reviews
5
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 20 mins
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Servings
6 servings
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Calories
453 kcal
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Course
Lunch
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Cuisine
International
Feta And Beetroot Tart
Description
This tart starts with a shortcrust pastry enriched with cold butter and dried thyme, creating a buttery, flaky base that holds up well to the moist filling. The pastry is blind baked first to ensure a crisp shell. The filling blends sautéed onions and garlic for a gentle savory base, joined by roasted beetroot pieces that bring natural sweetness and a tender texture. Crème fraîche and Dijon mustard add tang and creaminess, while beaten eggs bind the mixture during baking. Crumbled feta cheese adds saltiness and a creamy bite.
Baked until set and golden, this tart offers a pleasing contrast between the flaky crust and the smooth, tender filling. Its balance of earthy beetroot and tangy feta pairs nicely with fresh parsley sprinkled on top to provide a touch of brightness.
It works well served warm or at room temperature alongside a crisp green salad. The tart is suitable for make-ahead serving; the pastry dough can be chilled or frozen, and the assembled tart keeps well refrigerated.
Ingredients
Dough
- 180 grams all-purpose flour 1½ cups
- 110 grams butter ½ cup, cut into cubes, cold
- a pinch thyme dried
- ½ teaspoon salt
- 3 tablespoons water cold
- rice for blind baking the dough, raw
Filling
- 1 tablespoon butter
- 1 medium red onion finely sliced
- 1 clove garlic
- 1 teaspoon salt
- 180 grams crème fraîche ¾ cup
- 1 teaspoon Dijon mustard
- 2 medium egg lightly beaten
- 220 grams beetroot 2 cups, diced small (2-3 large beets, roasted
- 200 grams feta cheese 1¼ cup, cubed
- 1 tablespoon parsley chopped (flat leaf, fresh
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
- Prepare the filling while the dough chills to save time.
- Season onions with salt during cooking to soften them more quickly.
- Garnish with freshly chopped parsley or gremolata for added freshness.
- Raw pastry dough can be refrigerated up to 2 days or frozen for up to a month; thaw in the fridge overnight before use.
- Store baked tart wrapped in plastic wrap in the fridge up to 3 days or freeze for up to a month; defrost overnight and bring to room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 143mg | 48% |
| Sodium | 785mg | 33% |
| Potassium | 288mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 992IU | 20% |
| Vitamin C | 5mg | 6% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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