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Beetroot & Feta Tart


Recipe Info

  • Servings : 6
  • Cook Time : 60m
  • Ready In : 1:05 h

This vegetarian tart is perfect as a starter.


  • 3 beetroots, peeled and sliced
  • 2 red onions, finely diced
  • 2 cloves garlic
  • olive oil
  • balsamic vinegar
  • 100g feta cheese, crumbled
  • 100g fresh or frozen blueberries
  • salt and freshly ground black pepper
  • 1 roll puff pastry
  • fresh thyme and oregano


Step 1

Preheat the oven to 200°C. Toss the beetroot in a bowl with 2 tablespoons of olive oil, 2 tablespoons of balsamic, salt and pepper and thyme leaves.

Step 2

Spread onto a baking sheet and bake at 200°C for around 30 minutes until just softened. Flip them over halfway through.

Step 3

Thinly slice and fry the onions in some oil until soft. Add the garlic and 2 tablespoons of balsamic to the pan and fry a little more. Pour a few spoons of oil and balsamic into your rectangular tart tin or baking tray.

Step 4

Rolled out puff pastry and place into the tray. Prick a few small holes in the pastry. Arrange the beetroots and bluberries on the tray. Spread the onions and garlic over the top. Crumble the feta cheese over the beetroots.

Step 5

Bake for 30 minutes until golden brown. Cool for 5 minutes then move onto a cooling rack. Sprinkle with herbs and serve.

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