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Beetroot, fetta and walnut tart
Beetroot, fetta and walnut tart
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Prep Time:
60 minutes
Cook Time:
80 minutes
Total Time:
140 minutes
Sweet roasted beetroot, creamy feta, and crunchy walnuts unite in a delectable tart that will wow your guests.
Ingredients:
  • 40.00 gm chilled water
  • 350g medium beetroot
  • 18.20 gm olive oil
  • 2 tsp red wine vinegar
  • 2 tsp finely chopped rosemary
  • 100g fetta, crumbled
  • 55g walnut
  • Balsamic glaze, to serve
  • 200g plain flour
  • 2.40 gm salt
  • 1 tsp fresh thyme leaves
  • 100g chilled unsalted butter, cubed
Instructions:
  • 1. Preheat your oven to 180C and line a baking tray with parchment paper. 2. Lightly grease six 10cm round fluted tart tins with removable bases. 3. Place the beetroot on the lined tray and roast for 45-50 minutes until tender. 4. Allow the beetroot to cool slightly. Put on gloves to prevent staining your hands while you peel them. 5. Grate the beetroot coarsely into a bowl. 6. Add oil and vinegar, season with salt and pepper, and stir to combine.
  • For the pastry, combine flour, salt, and thyme in a food processor. Add butter and pulse until mixture resembles breadcrumbs. Drizzle in chilled water and pulse until dough forms. Transfer dough to a floured surface, shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
  • Divide the dough into 6 portions and roll each one out on a lightly floured surface until it's 3-5mm thick. Line the prepared tins with the pastry, trim any excess, and use a fork to prick the bases. Chill the pastry cases in the fridge for 20 minutes before using.
  • Place baking paper in each pastry case and add pastry weights or rice. Bake for 10 minutes. Remove the paper and weights or rice, then bake for an additional 10 minutes until the pastry is golden and crisp. Let it cool completely.
  • Combine rosemary, half of the feta, and walnuts with the beetroot mixture. Season well and gently toss until combined. Spoon the mixture into tart shells, then top with the remaining feta and walnuts. Bake for 10 minutes or until heated through.
  • Drizzle with irresistible balsamic glaze before serving.

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