Beetroot & Feta Tart. As good cold in a packed lunch as it is hot for dinner

Jul 20, 2013 | 4 comments

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Beetroot & Feta Tart. As good cold in a packed lunch as it is hot for dinner

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!

 

 

 

Beetroot & Feta Tart
beetroot and feta tart 2

Beetroot & Feta Tart

5 from 1 vote
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!
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Prep Time: 20 mins
Cook Time: 25 mins
roasting the beetroot: 20 mins
Total Time: 1 hr 5 mins
Course:
Dinner
,
Lunch
,
Main Course
,
Picnic
,
School Lunches
Cuisine:
English
No Nuts by Llisole from the Noun Project
Nut Free
,
Vegetarian by Philipp Petzka from the Noun Project
Vegetarian
Servings: 4
Cost per portion 32p
Calories: 497kcal
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
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Ingredients

  • 500 g beetroot  I used the shrink wrapped kind, 65p
  • 200 g feta 75p, I only used 175g worth, and realistically, half the pk would have been fine, so say 38p
  • 150 g self raising flour bag of value flour, 45p, 5p
  • 75 ml oil veg oil, £1.09 a litre, 8p
  • 1 tsp oil for roasting, 1p
  • 5 g rosemary 50p/20g, 12p

Instructions

  • 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 a
    lovely crunchy texture.
  • Roast the beetroot in a medium oven for 20 mins Click here to start a 20 minute timer
  • 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.
  • 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.
  • Bake in the oven, 180C, for 20-25 minutes, until the pastry looks cooked Click here to start a 20 minute timer
  • Serve immediately if you want it hot. I've also had the leftovers next day for lunch, cold with some salad. Was lovely

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 !

4 Comments

4 Comments

  1. Lesley

    Ok, I’ll post the recipe today, no pictures tho, I have that mackerel to finish 🙂

  2. Sooze

    I like the sound of the onion tart, yes please post it.

  3. Lesley

    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

  4. Sooze

    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.

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