Beetroot and Feta Tart

Tarts can be difficult and fiddly, this one isn’t. It looks very impressive and is so simple and delish!

Beetroot and Feta Tart

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A fresh, light and beautiful tart which can be served either hot or cold.


  • 1 Pack of Pastry (Puff or Shortcrust)
  • 3 Beetroots Cooked
  • 3tbsp Red Wine Vinegar
  • 5tsp Brown Sugar
  • 2 Red Onions
  • 5 Sprigs of Thyme
  • 2 Eggs
  • 300ml Milk
  • 2 Handfuls of Feta


  1. Heat Oven 190DC
  2. Roll out pastry to fit your pastry tin (thickness of a 1pound coin)
  3. Using baking beans, line the pastry with baking paper and blind bake it for 15mins. (If you don’t have baking beans use rice or coins). After 15mins take out beans/rice/coins, prick the base using a fork, brush with egg wash and bake for another 5mins
  4. Place Onions in a sauce pan and fry for a minute or so on a medium heat
  5. Add red wine vinegar and brown sugar
  6. Grate beetroot into sauce pan and stir well
  7. Allow to simmer for 15mins
  8. Whisk Eggs, milk and half the feta together
  9. Take out pastry and fill with onion and beetroot mix. Pour over egg mix. Sprinkle with thyme.
  10. Brush pastry with egg yolk for glossy effect
  11. Place back in the oven for 35mins or until the mix sets.

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