Beetroot And Feta Tartlets Recipe

Honestly, this recipe is a love letter to my taste buds—roasted beets, creamy feta, and crisp puff pastry create an unforgettable combination that’s both comforting and boujee. Plus, the pop of balsamic glaze and fresh thyme transforms these tartlets into a masterpiece that’s totally Instagram-worthy!

My Beetroot and Feta Tartlets are a fabulous mix of flavors and textures. There’s something so right with the pairing of the earthy sweetness of roasted beets and the creamy goodness of feta.

I choose not to make my own puff pastry (though it’s a worthy endeavor, if you have the time), and instead use frozen, reliable, pre-made sheets of puff pastry. Quick assembly and a nice crunch from the garnish have made these tartlets a favorite.

Beetroot And Feta Tartlets Recipe Ingredients

• Beetroots: Rich in fiber, vitamins, and antioxidants, providing sweetness and earthiness.
• Feta Cheese: A good source of protein and calcium, offering a salty, creamy flavor.
• Puff Pastry: Contains carbohydrates and fats, lending a flaky, crispy texture.
• Red Onion: Adds a mild spiciness and slight sweetness, with vitamin C and B6.
• Olive Oil: Heart-healthy monounsaturated fats, enhancing richness in flavor.

Beetroot And Feta Tartlets Recipe Ingredient Quantities

• 1 sheet of pre-made puff pastry
• 2 medium-sized beetroots, roasted and peeled
• 100g feta cheese, crumbled
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon balsamic glaze
• Salt and pepper to taste
• 1 tablespoon fresh thyme leaves
• 1 egg, beaten (for egg wash)
• 1 tablespoon sesame seeds (optional, for garnish)

How to Make this Beetroot And Feta Tartlets Recipe

1. Heat the oven to 200°C (400°F). Prepare a baking sheet by lining it with parchment paper.

2. On a floured surface, unroll the puff pastry. Cut the pastry into squares or circles, approximately 4 inches in size, and move them to the prepared baking sheet.

3. A knife should be used to very gently score a border approximately 0.5 cm inside the edge of every pastry square or circle. Be careful not to cut all the way through the pastry.

4. Using the beaten egg, brush the edges of the pastry to have a golden finish after baking.

5. Cut the roasted beetroots into thin rounds and stack them in the very middle of each pastry, within the scored border.

6. Evenly distribute the sliced red onion over the layers of beetroot.

7. Distribute the crumbled feta cheese uniformly over the beetroot and onion.

8. Each tartlet should have the olive oil and balsamic glaze drizzled over it and be seasoned to taste with salt and pepper.

9. Fresh thyme leaves are sprinkled over the tartlets, and if one desires, the edges of the tartlets can be garnished with sesame seeds.

10. Heat the oven until it is at the desired temperature. Pour or spoon the filling into the puff pastry. Place the filling pastry in the oven. Bake for 20-25 minutes, or until the filling pastry is puffed and golden brown. Serve warm or at room temperature.

Beetroot And Feta Tartlets Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Pastry brush
7. Cutting board
8. Measuring spoons
9. Mixing bowl
10. Spoon or small ladle

FAQ

• Can I use canned beetroots instead of roasting fresh ones?Using canned beets can save time, and in a pinch, they can work in a recipe. But for the best flavor and texture, fresh, roasted beets are the way to go. Here’s how to roast them:

  1. Preheat the oven to 425ºF.
  2. Wash and trim the beets. (Wear gloves if you want to avoid getting your hands red.)
  3. Wrap them in foil and place them on a baking sheet.
  4. Roast the beets for 45 minutes to 1 hour, depending on their size.
  5. Allow them to cool, then peel and slice.
  

• Is it possible to make this recipe vegan?You can make it vegan by substituting the puff pastry and feta cheese for vegan alternatives.
• How can I prevent the puff pastry from becoming soggy?Baking the pastry for a short time before adding toppings can help, as can ensuring the beets are drained well. 1. Slightly bake pastry before topping. 2. Drain beets well. 3. Top pastry after the above 2 steps.
• Can I make these tartlets ahead of time?Certainly, the tartlets can be made ahead of time and reheated in the oven before serving.
• What can I use as a garnish if I don’t have sesame seeds?Poppy seeds can be used, or you can completely omit the seeds; fresh herbs, such as parsley, are another fantastic option.
• How long does it take to roast the beetroots?Cooking beetroots in an oven set to 200°C (392°F) takes about 45-60 minutes if you want them nice and tender. Of course, you can use other methods to achieve the same end. But I wouldn’t recommend the boiling method. You’ve probably had boiled beets before; they’re a soft, juicy, and somewhat bland version of beets that come out of the pot a pretty uninspired purple. Roasted beets, on the other hand, are spectacular.

Beetroot And Feta Tartlets Recipe Substitutions and Variations

Feta Cheese: Swap in goat cheese for a tangy taste that mimics feta, or use a mild, creamy ricotta in its place.
Red Onion: Substitute with shallots to achieve a milder taste, or use caramelized onions for a sweet, delightful flavor.
Olive Oil: For a neutral flavor, use avocado oil in place of the olive oil. For a richer taste, go with melted butter.
Balsamic Glaze: Use a drizzle of honey for sweetness, or red wine vinegar reduction for a tangy alternative.
Thyme Leaves Fresh: For a more robust flavor, use rosemary; for a twist that’s fresh and fragrant, try basil.

Pro Tips

1. Roast the Beetroot Ahead For a deeper flavor, consider roasting the beetroot the day before you assemble the tartlets. This not only saves time on the day of preparation, but also allows the flavors of the beetroot to develop further overnight in the refrigerator.

2. Chill Before Baking Once assembled, place the tartlets in the refrigerator for about 10-15 minutes before baking. This helps the puff pastry maintain its shape and rise better in the oven, resulting in a flakier texture.

3. Prevent Soggy Pastry To avoid a soggy bottom, ensure the beetroots are well-drained and dry before placing them on the pastry. You might even blot them with paper towels after cutting to reduce moisture.

4. Uniform Thickness When slicing the beetroot and red onion, aim for uniform thickness to ensure even cooking. Using a mandolin can help achieve consistently thin slices.

5. Custom Blends Experiment with different herbs in addition to or instead of thyme, such as rosemary or oregano, to create a unique flavor profile that suits your taste. Fresh herbs can also be mixed into the olive oil before drizzling for an infused flavor.