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5.0 from 30 votes

Feta And Beetroot Tart

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.

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 cold butter ½ cup, cut into cubes
  • a pinch dried thyme
  • ½ teaspoon salt
  • 3 tablespoons cold water
  • raw rice for blind baking the dough
Filling
  • 1 tablespoon butter
  • 1 medium red onion finely sliced
  • 1 clove garlic
  • 1 teaspoon salt
  • 180 grams Creme Fraiche ¾ cup
  • 1 teaspoon Dijon mustard
  • 2 medium eggs lightly beaten
  • 220 grams roasted beetroot 2 cups, diced small (2-3 large beets)
  • 200 grams feta cheese 1¼ cup, cubed
  • 1 tablespoon fresh parsley chopped (flat leaf)

Instructions

Prepare the pastry
    Cup of Yum
  1. Preheat the oven to 190℃/170℃ Fan/375℉, and grease a loose bottom 8-inch tart pan.
  2. Sift 180 grams all purpose flour into a bowl, add a pinch dried thyme and ½ teaspoon salt.
  3. 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.
  4. 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
  1. 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.
  2. 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
  1. Heat the oven to 190℃/170℃ Fan/375℉.
  2. 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.
  • 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.

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 (8%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 992IU (20%) Vitamin C 5mg (6%) Calcium 215mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

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.