Feta And Beetroot Tart

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5 from 20 votes

The Feta and Beetroot Tart features a tender, crumbly pastry filled with a creamy mixture enhanced by roasted beetroot and crumbly feta cheese. The filling combines crème fraîche and Dijon mustard, balanced with sautéed onions, garlic, and aromatic thyme. This combination delivers earthy, slightly sweet, and savory flavors that meld well in a baked tart perfect as a light lunch or appetizer.

Prep Time

40 mins

Cook Time

40 mins

Total Time

1 hr 20 mins

Servings: 6 servings

Calories: 453 kcal

Course: Lunch

Cuisine: International

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 453

% 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.