Beetroot, Feta and Thyme Tart
Beetroot, Feta and Thyme Tart
Beetroot, feta and thyme tart
Serves 6
Easy
Preparation & Cooking Time: 2 hours
This beetroot, feta and thyme tart looks amazing and tastes delicious, too. It requires a bit of time, but the recipe itself is really easy. It's vegetarian, and serves six, so it's perfect for summer entertaining. Beetroot's main season runs from July until January, so you've got plenty of time to enjoy them. This Guest Recipe by Lulu Grimes, Olive Magazine is the perfect way to use new young beetroots which taste sweet and tender when they are small.
Ingredients
beetroot 400g, scrubbed very clean (I chose small beetroots, both golden, white and red)
olive oil
red onion 1, finely sliced
puff pastry 300g block (or you can make your own and I used my favourite recipe from Green Kitchen Stories
egg 1, lightly beaten
balsamic vinegar 3 tbsp
feta 200g, crumbled
thyme 3 sprigs, leaves stripped, plus more to serve
Tart Crust - Alternatively, you can make your own Vegan pastry
1 cup / 100 g / 3.5 oz rolled oats (or 3/4 cup / 200 ml oat flour), choose certified gluten free if you are intolerant
1/3 cup / 50 g rice flour
1/2 cup/ 50 g almond flour
2 tbsp potato starch
1 tbs linseeds (or mixed seeds)
1/2 tsp salt
80 g / 5 tbsp cold butter or coconut oil, cut into dices
4 tbsp ice-cold water
1/3 cup / 50 g rice flour
1/2 cup/ 50 g almond flour
2 tbsp potato starch
1 tbs linseeds (or mixed seeds)
1/2 tsp salt
80 g / 5 tbsp cold butter or coconut oil, cut into dices
4 tbsp ice-cold water
AND THIS IS WHAT YOU DO.....
- Heat the oven to 200C/fan 180C/gas 6.
- Trim and quarter the beetroot (wear gloves if you don’t want pink hands) and put the pieces in a roasting tin, drizzle over some olive oil and roast for 30 minutes.
- Using ready made Puff Pastry - Add the onion and roast for a further 20 minutes. Leave to cool a little. Put a flat baking sheet in the oven.
Roll the puff pastry out into a large rectangle and score a 1cm border around the edge. Put on another baking sheet and brush the edge with egg. Crosshatch the centre with a sharp knife but don’t cut all the way through. Peel the skin off the beetroot wedges if you like, and cut each piece into 2 or 3. Toss the beetroot in the balsamic and scatter it over the tart, along with the onion, feta and thyme leaves. Season the top well. Put the tart tray on top of the baking sheet and bake for 20-30 minutes or until the pastry is puffed and golden. Push down the center if it has ballooned up. - Scatter with more thyme leaves before serving..
- Alternatively, you can make your own Vegan pastry - Tart crust
1 cup / 100 g / 3.5 oz rolled oats (or 3/4 cup / 200 ml oat flour), choose certified gluten free if you are intolerant
1/3 cup / 50 g rice flour
1/2 cup/ 50 g almond flour
2 tbsp potato starch
1 tbs linseeds (or mixed seeds)
1/2 tsp salt
80 g / 5 tbsp cold butter or coconut oil, cut into dices
4 tbsp ice-cold water - Preheat the oven to 350°F / 180°C.
- Add rolled oats, almond flour, rice flour, linseeds and sea salt to a food processor and pulse until the oats have been mixed into flour.
- Add the diced butter and pulse a few times until you get really small pieces of butter evenly distributed in the flour. (These steps can also be made by hand.) Add the water, pulse until everything comes together. Try to form a ball with your hands. If it feels crumbly, add 2-4 tbsp extra water. Gather the dough into a ball, wrap in clingfilm and chill for about 30 minutes. This is important to help make the pastry easier to handle.
- When done, place the dough between two baking papers and use a rolling pin to roll out the dough until you got a rough circle, about 1/8 inch / 5 mm thick. Carefully transfer it to a 10 inch / 27 cm tart pan. In order to do this, I placed a flat baking tray on top of the dough, carefully turned it over and then turned my pastry tin upside down and placed in centre of the dough and then turned it all over again and used the greaseproof paper to coax the pastry gently into the edges. Trim off any excess dough then use a fork to prick it a few times.
- Blind-bake for 10 minutes to prevent the crust from getting soggy.
- Toss the beetroot in the balsamic and scatter it over the tart, along with the onion, feta and thyme leaves. Season the top well. Put the tart tray on top of the baking sheet and bake for 20-30 minutes or until the pastry is golden.
- Scatter with more thyme leaves before serving.