Beetroot Tart with Feta
Robust, rugged roots for a supper or lunchtime tart (almost all year round as beets tend to be easy to find). This makes a 24cm loose-bottom quiche tin which serves around 8 starter or 4-5 main/supper size portions.
Serves: 8
  • 6 medium-sized beetroots
  • 3 beetroot leaves (younger stemmed)
  • 3 large red onions
  • 3 large eggs
  • 100ml milk (approx.)
  • 2 tbsp balsamic vinegar
  • knob of butter
  • 8 tbsp olive oil
  • 200g feta, crumbled
  • sea salt & fresh-ground black pepper
  • Pastry
  • This is a gluten-free pastry recipe but you can substitute my choice for regular strong white or half white and half wholemeal flours instead.
  • 175g gluten-free flour (I used Dove Farm)
  • 125g of ground nuts & seeds: such as almonds, walnuts and Omega blend of pumpkin, linseed, sunflower etc
  • 150g unsalted butter
  • cold water – around 5-6 tbsps
  • pinch of sea salt
  1. Make up pastry: if you’ve whole nuts and seeds, place these in a food processor and whiz til finely ground. Then add the gluten-free flour (or your flour of choice). Combine the flours with a couple of pulses, then add the diced cold butter. Whiz until fine breadcrumbs and then, while on speed one, pour in water slowly watching to see the pastry come together. You may need more or less water depending on your flour’s absorbency. When large crumbs, tip out on a floured surface, combine with your hands and then knead gently into a smooth ball. Wrap in greaseproof paper and chill for at least half an hour.
  2. Preheat oven to 200°C. Place a baking tray with a couple of tbsps olive oil in the oven to heat. Prepare the beetroot, topping and tailing and then peeling and cutting into medium-thick slices. Toss them onto the pre-heated baking tray, covering them with the oil and sprinkling with a little sea salt and some chopped fennel fronds (optional – or use another soft herb of choice). Return to the oven and bake for around 30 mins until crisping up but not over dry or wafer thin.
  3. Meanwhile, peel and slice the onions thinly and sweat down in a heavy-bottomed pan (lid on) with a little butter and olive oil melted in it first, over a low-medium heat for around 15 mins. When translucent and soft, splash in the balsamic vinegar, stir, let it evaporate and then switch off the heat.
  4. Whisk the eggs in a measuring jug and top up the level with milk to 400ml. Roughly chop the beetroot leaves, removing any large central stems. Stir the shredded leaves into the egg-milk mix and season.
  5. Roll out the chilled pastry to fit the quiche tin, allowing a good 1cm standing proud above the tin top. Brush the inside of the pastry shell with a little milk. When your beets are cooked, remove them, lower the oven to 180°C and bake the pastry case blind for about 8 mins until just firming up and the milk coating seals.
  6. Remove the flan tin with its pastry case and add the filling: first, spread the caramelised onion over the base, then a layer of the sliced roast beetroot, followed by some crumbled feta. Pour on the egg-milk mix and then finish with a layer of sliced beets and some more feta. Sprinkle with your herb of choice.
  7. Bake for 30 minutes until the pastry is going golden on the edges and the tart filling has risen and is cooked. Remove, cool for a few minutes on a wire rack, then serve warm with some more feta and herbs on top. Drizzle with a little extra virgin olive oil too, if desired.
Recipe by The Red Bistro at