Beetroot And Feta Tart Recipes

BEETROOT TOP AND FETA TART RECIPE

Steps:

• Preheat the oven to 180/350.Gas Mark 4, placing an oven rack in the lower part of it. Grease a 30cm loose-bottomed tart tin.
• Roll out the pastry on a lightly floured work surface until it is large enough to line the tin.
• Put the beet tops into a pan with just the water that clings to them after washing. Cover with a lid, cook over low heat for about 5 minutes until wilted. Let cool, then drain and spread over the bottom of the pastry case. Sprinkle with the feta.
• Put the crème fraiche, eggs and milk into a bowl and beat together.
• Pour this mixture into the pastry case and season with salt and pepper. Place on a baking sheet and bake for 40-45 minutes, until just set.
• Take the tart out of the oven and carefully slip off the outer ring of the tin, leaving the tart sitting on the base. Return to the oven on the baking sheet for another 5-10 minutes so that the sides get really crisp

BEETROOT, FETA AND THYME TART

Steps:

• 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. 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 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.

BEAUTIFUL BEETROOT & FETA PATTIES

Steps:

• Pat the beetroot dry with kitchen paper. Tip into a bowl and stir with the feta, spring onions, herbs, eggs and breadcrumbs. Season and shape into 18 patties.
• Heat the olive oil in a large frying pan, add the patties in batches and cook for 4-5 mins each side until firm and golden. Meanwhile, mix the yogurt with the tahini and 2 tbsp water, and warm the flatbreads (I do this over a gas flame so that they char a little, but it can be done in a microwave or oven instead).
• Spread the warm flatbreads with some of the tahini yogurt, then add the salad items. Top with the hot patties, squeeze over some lemon juice, then roll up and eat with your fingers.

SPICED BEETROOT & FETA TARTS WITH TAHINI-DRESSED LEAVES

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the beetroots and garlic cloves with 2 tsp olive oil. Wrap in a double layer of foil, adding 5 tbsp water into the package. Place in an ovenproof dish and bake for 2 hrs or until tender. Test them by inserting a small sharp knife. When the beetroot is cool enough to handle, gently rub off the skins. Set aside, saving the garlic cloves.
• Meanwhile, heat a small frying pan. Toast the coriander seeds for a few mins until aromatic, then grind using a pestle and mortar. Toast the cumin seeds, leave them whole and mix in with the coriander.
• Heat 3 tbsp olive oil in a frying pan, add the onions, toasted spices and some seasoning. Cook very gently for 30 mins or until the onions are soft and golden.
• Unroll the pastry and cut out 4 large circles using a 12cm cookie cutter (or use a small sharp knife to score round a bowl or plate). Place the pastry circles on a baking- parchment-lined baking sheet. Gently score a 1cm border around each and prick the centre area with a fork. Bake in the oven for 10-15 mins. Meanwhile, mix the harissa, vinegar and remaining 1 tbsp olive oil in a small bowl. Thinly slice the beetroot. Remove the pastry bases from the oven and carefully press down the middle areas with the back of a spoon to flatten.
• Squeeze the garlic cloves out of their skins and stir into the onions. Spread this mixture evenly into the tarts, then layer on the beetroot slices in a circular pattern, slightly overlapping them. Brush the harissa mix onto the beetroot, then brush the egg on the border and sprinkle with the nigella seeds. Bake in the oven for a further 12-15 mins until the pastry is cooked and golden.
• To make the salad, whisk together the extra virgin olive oil, tahini, lemon juice, honey, seasoning and 1 tbsp water. Toss the chicory and watercress in the dressing. Remove the tart from the oven, scatter over the feta and serve alongside the leaves.

BEET AND FETA TART

Steps:

• Preheat oven to 450°F.
• Trim beets, leaving about 1 inch of stems attached (reserve greens for another use). Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour.
• While beets are roasting, on a lightly floured surface with a floured rolling pin roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim. Chill shell until firm, about 30 minutes. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems. Beets may be roasted 1 day ahead and chilled, covered.
• Reduce temperature to 375°F.
• Line shell with foil and fill with pie weights or raw rice. On a baking sheet bake shell in middle of oven 30 minutes. Carefully remove weights or rice and foil and bake shell until just golden, about 10 minutes more. Cool shell in pan on a rack. Shell may be made 1 day ahead and kept in pan, covered, at room temperature.
• Reduce temperature to 350°F.
• Thinly slice beets and arrange in shell. Crumble feta into small pieces and in a bowl whisk together with cream and eggs. Season egg mixture with salt and pepper and pour over beets. Bake tart in middle of oven until filling is set, about 20 minutes, and cool in pan on rack.
• If making garnish, peel beet and, using a spiral slicer (see note, this page), shred beet into spirals.
• Serve tart garnished with spiral beet shreds.