I’ve been wanting to try a beetroot and feta tart for a while now. Made it for lunch today and it was just as delicious as I thought it would be. My intention was to make a tart to serve 2, but by the time I had diced up the beetroot, it was obvious it wasn’t going to fit into my 2 portion tart dish. So this amount makes 4 portions. If you just want 2, half everything and use a 2 portion sized dish.
I had mine with chunky chopped cucumber and carrot ribbons with a tsp of a mustardy vinaigrette. It would be good with any salady bits, or green beans, or anything else you fancy.
Next time, I think I will finely chop 2 tbslps of rosemary and add it to the pastry mix. If you don’t have access to any rosemary, other herbs would work, marjoram, oregano, basil or a half tsp dried mixed herbs. Or if you don’t have any of those, just leave it out.
Oh damn, only just remembered I was going to mix roasted onion quarters in with the beetroot :(, oh well, something else for next time!
What You Need To Make Beetroot and Feta Tart
- beetroot – I have used both raw beetroot, which need roasting first, or the cheap vacuum packed kind. Both worked as well as the other
- onion – simply sliced into crescents and packed into the uncooked pastry case, no need to cook them first
- feta – crumbled over the vegetables in the uncooked pastry case
- olive oil – drizzle a little over the uncooked tart just before it gets in the oven, and also optionally, it’s nice to drizzle a little over the tart just before you serve it
- pumpkin seeds – optional, sometimes I scatter a few over theta just before serving, sometimes I don’t
- rosemary sprigs – optional – if you want to use them, sprinkle over the vegetables in the uncooked pastry case before drizzling with olive oil. The oil will make them deliciously crunchy in the oven. If you don’t drizzle them they become sort of tough and not very nice
How To Make This Easy Beetroot Tart
- Extract the beetroot from the shrink wrapped pack and cut it into chunks.
-
Toss it with a little oil, salt and pepper and the rosemary sprigs which have been stripped down to their leaves, we don’t want the stalks. Make sure the rosemary gets covered in oil and it will roast to alovely crunchy texture.
-
Roast the beetroot in a medium oven for 20 min.
-
This roasting step can be omitted altogether. I like the texture it gives, but the beetroot is already cooked, so you could just put it straight inti the pastry case
-
- Meanwhile, make the pastry.
- Combine the oil and the flour and add up to 75ml of cold water to make a soft dough, just gently stirring with a spoon, no rubbing in is needed.
- Roll out the pastry to the thickness of a £1 coin, and line a 20-22cm flan tin or 4 x10cm individual tartlet tins
- Unwrap the feta and cut it into small cubes.
- Once the beetroot has roasted, take it out of the oven, let it cool a bit and tip it into the lined flan tin. Keep the oven on
- Spread the beetroot out evenly in the pastry case. Put the diced feta in between the beetroot.
- Slice an onion into crescents, and place in between the beetroot and feta
- Bake in the oven, 180C, for 20-25 minutes, until the pastry looks cooked
- Sprinkle over a few pumpkin seeds if you like
- Serve immediately if you want it hot. I’ve also had the leftovers next day for lunch, cold with some salad. Was lovely
I’ve been wanting to try a beetroot and feta tart for a while now. It was just as delicious as I thought it would be!
Add to Collection
Rate this Recipe/Comment
Read More
Share on Twitter
Share on Facebook
Share by Email
Pin Recipe
Print Recipe
Course: , , , ,
Dinner
Lunch
Main Course
Picnic
School Lunches
Cuisine:
English
Nut Free
Vegetarian
Servings: 4
Cost per portion 32p
Calories: 497kcal
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you click and buy anything, I may get a small commission on the purchase. It won't cost you anything extra. Some are just things that I like and/or use myself rather than necessarily best value 🙂
If you enjoyed this recipe, would you please consider leaving a review? It would really help
Ingredients
Pastry
- 150 g self raising flour
- 75 ml oil
Filling
- 500 g cooked beetroot diced
- 200 g feta crumbled
- 100 g onion cut into crescents
- 1 tsp oil for roasting
- 5 g rosemary 50p/20g, 12p
- pumpkin seeds optional
Instructions
- Extract the beetroot from the shrink wrapped pack and cut it into
chunks.500 g cooked beetroot - Toss it with a little oil, salt and pepper and the rosemary
sprigs which have been stripped down to their leaves, we don’t want the
stalks. Make sure the rosemary gets covered in oil and it will roast to a
lovely crunchy texture.5 g rosemary, 1 tsp oil - Roast the beetroot in a medium oven for 20 mins Click here to start a 20 minute timer
- This roasting step can be omitted altogether. I like the texture it gives, but the beetroot is already cooked, so you could just put it straight into the pastry case
- Meanwhile, make the pastry.
Combine the oil and the flour and add up to 75ml of cold water to make a soft dough, just gently stirring with a spoon, no rubbing in is needed.150 g self raising flour, 75 ml oil - Roll out the pastry to the thickness of a £1 coin, and line a 20-22cm
flan tin. - Unwrap the feta and cut it into small cubes.200 g feta
- Once the beetroot has roasted, take it out of the oven, let it cool a bit and tip it into the lined flan tin. Keep the oven on
- Spread the beetroot out evenly in the pastry case. Put the diced feta in between the beetroot.
- Slice an onion into crescents, and place in between the beetroot and feta100 g onion
- Bake in the oven, 180C, for 20-25 minutes, until the pastry looks cooked Click here to start a 20 minute timer
- Sprinkle over a few pumpkin seeds if you likepumpkin seeds
- Serve immediately if you want it hot. I've also had the leftovers next day for lunch, cold with some salad. Was lovely
Notes
Costed at Asda.com October 2019
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Nutrition Facts
Beetroot & Feta Tart
Amount per Serving
Calories
497
% Daily Value*
Fat
31
g
48
%
Saturated Fat
9
g
56
%
Cholesterol
45
mg
15
%
Sodium
656
mg
29
%
Potassium
475
mg
14
%
Carbohydrates
41
g
14
%
Fiber
4
g
17
%
Sugar
11
g
12
%
Protein
14
g
28
%
Vitamin A
252
IU
5
%
Vitamin C
6
mg
7
%
Calcium
272
mg
27
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !
Other Beetroot and Tart Recipes You Might Like
Chicken & Sweetcorn Recipe for a tart – Stretch A Chicken (5)
Ok, I’ll post the recipe today, no pictures tho, I have that mackerel to finish 🙂
I like the sound of the onion tart, yes please post it.
Mmmm, that sounds good.
No, we aren’t in dire straits either, but have been, and that fear and fear of vulnerability never leaves you. I know it wouldn’t take much to be back in that place, more worldly knowledge on how to cope of course, but even so….
I’m so glad you like the things posted so far, and isn’t that what cooking is all about, starting off with an idea and tweaking it a bit. I do the catering at my WI for our lunches and one time I did an onion tart (must post that recipe, it’s very good) and 5 people ended up helping and cooking a tart as we needed six and they wanted to have a go at it, same recipe, for the lunch, and everyone of them was different! I was quite staggered as I had given them the recipe and expected them to be more or less the same… Interesting
I made this yesterday, but added a couple of eggs beaten with a bit of leftover cream and some grated cheese to make it into a quiche. We had it hot for lunch yesterday, OH wants to take the rest in his pack up for work over a couple of days. It was lovely, thank you for the idea.
We are fortunate in that we aren’t in dire straits, but OH has had his work hours and wages reduced due to a takeover and reshuffle and we thus have less to spend on food. I have used (and enjoyed) several of your ideas and just supplemented them a bit. I am thankful we are able to do this, I know many aren’t as fortunate.