A delicious beetroot and feta tart is one of my all time favourite recipes for Spring/Summer time. It’s a super versatile recipe that’ll happily work as both a lunch time meal or light dinner. Imagine yourself sitting outside and enjoying the sun with a glass of prosecco in hand and a slice of this amazing tart on your plate. For this recipe, I took inspiration from Delicious Magazine’s Beetroot and Goat’s Cheese Tart. However instead of the goat’s cheese I’ve opted for a Beetroot and Feta Tart.
500g bunch raw beetroot (don’t use jarred or any that has been soaked in vinegar)
320g puff pastry sheet
100g feta cheese
100g mascarpone cheese
100ml clear honey
2 tsp olive oil
FOR THE BEETROOT: Before you get to the actual cooking of the tart, you need to first cook the beetroot.
Wash and trim the beetroot, but do not peel it. Place the beetroot in a large saucepan and cover with water.
Bring to the boil over high heat, then reduce the heat to medium-low.
Cover and simmer for about 20-30 minutes, or until just tender. (this will depend on the size of the beetroot).
Remove from the water, then peel and finely slice it.
FOR THE TART: Preheat the oven to 200°C/fan180°C.
Put the pastry onto a baking sheet.
About 2cm into the pastry, slice around the shape of the sheet. Don’t cut all the way through it, just about halfway through. (this will allow the pastry to form a crust when it is cooking)
Put the pastry into the preheated oven and bake for 20 minutes.
While the pastry is cooking, mix together the mascarpone and feta cheese so that they are folded in together.
Take the walnuts and crush them ready for adding to the tart later. (I usually add the nuts into a plastic sandwich bag and use a rolling pin to crush them)
When the pastry has risen, remove it from the oven and smooth the cheese mixture onto it.
Layer on the beetroot slices and crushed walnuts.
Drizzle with honey and olive oil. Return it back into the oven for 5-10 minutes to warm the cheese.
Remove from the oven, slice and serve.
Let me know your thoughts on the tart and what some of your favourite summer recipes are. I’d love to find some more inspiration for summer cooking.
Read next: A Foodie’s Guide to Seville.