Beetroot Tarte Tarin with crumbled Feta

Beetroot Tarte Tartin

Beetroot, you either love it or you hate it. But this recipe disguises the earthiness of this humble ingredient by adding the sweet elements. It is definitely a show stopper for those girly brunch dates.

Boasting in fresh flavour this is the perfect dish for a brunch, perfectly paired with a chilled glass of chardonnay.

beetroot tart bake sweet eat with me
Secure the pastry onto the tart before it goes into the oven



  • 4 medium beetroots
  • 1 red onion
  • Willowcreek blood orange olive oil
  • Salt
  • 20g castor sugar
  • 1 convenience puff pastry
  • Feta cheese for garnish
  • Thyme sprigs for garnish


  1. Preheat the oven to 180C.
  2. Peel and thinly slice the beetroot, using a mandolin.
  3. Repeat the same with the onion.
  4. Lightly grease the base of a heavy saucepan with the olive oil.
  5. Layer lightly 1/3 of the red onion, top with 1 layer of beetroot.
  6. Lightly pour over more olive oil, season with salt and lightly sprinkle with someh sugar. Repeat this process 3 or 4 more times, ending with a beetroot layer.
  7. Cover the layers with rolled out puff pastry. Trim the pastry to fit the pan.
  8. Tuck the edges of the pastry underneath the beetroot layers.
  9. Bake for 40 mins, until pastry is golden brown and crisp.
  10. Remove from oven and leave to cool for 10 mins.
  11. Carefully invert the tart onto a plate.
  12. Garnish with feta cheese and thyme

Ingredients supplied by: Wild Organics

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