5-Ingredient Beetroot And Feta Tart
This Beetroot and Feta Tart is a delicious and easy-to-make recipe that combines the sweet and earthy flavours of beetroots with the tangy and creamy taste of feta cheese. The tart is made with a buttery and flaky puff pastry base, which is then topped with a layer of sweet and savoury red onion chutney, followed by the beetroot and crumbled feta cheese. The finishing touch of toasted walnuts or pecans adds a satisfying crunch to this mouthwatering dish that is perfect for any occasion.
Equipment
Ingredients
- 375 g ready-rolled puff pastry
- 4 tablespoon red onion chutney
- 250 g cooked beetroot
- 100 g feta cheese
- 20 g walnuts or pecans
Instructions
- Preheat the oven to 200°C Fan.
- Unroll the puff pastry, keeping it on the baking paper it came with, and place it on a large baking sheet.
- Using a sharp knife, score a 1 cm border along the edge, but don't cut all the way through the pastry. Bake the pasty for 15 minutes.
- In the meantime, cut your beetroot into wedges (small beets can be cut into 4-6, larger ones into 10-12 half-wedges).
- When the pastry is cooked, take it out of the oven and press down the puffed-up centre with a spatula or a fishslice.
- Spread the red onion chutney over the pastry, avoiding the edge. Arrange the beetroot wedges on top and crumble the feta cheese all over. Season with salt and pepper.
- Return the beet tart to the oven and cook for 10 minutes.
- In the meantime, roughly chop the nuts and toast them in a dry pan until slightly browned and smelling nutty.
- Scatter the nuts on top of your beetroot tart and enjoy with your favourite green salad!
Video
Nutrition
Calories: 645kcalCarbohydrates: 52gProtein: 14gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gCholesterol: 13mgSodium: 766mgPotassium: 282mgFiber: 3gSugar: 6gVitamin A: 422IUVitamin C: 6mgCalcium: 24mgIron: 3mg
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