Beetroot & Feta Tart

 

Shortcrust pastry 

 Ingredients (mini tart) 

100g plain flour 

3 tablespoons sunflower oil 

2 tbsp water 

Salt and pepper to season

Preheat oven 180C, 350F, Gas Mark 4

Method

  • In a bowl sift the flour, salt and pepper, add the oil and fork mash until it forms a crumbly mixture 
  • Slowly add the cold water and mix until a dough is formed (you may require less/more water) 
  • Once the dough is formed, wrap in cling film and refrigerate for 30 minutes.
  • Flour dust your surface and rolling pin, and oil your pastry pan 
  • Roll out the dough and place in the pastry pan
  • Lightly brush the pastry with oil and fork the base
  • Blind bake for 15-20 minutes

Filling 

3 beetroot (sliced and roasted) 

3 eggs (small / or 2 large) 

150g feta 

thyme 

  1. Roast the beets in the oven until soften 
  2. Remove and allow to cool 
  3. Place the beets in a blender, and purée 
  4. Add the eggs and combine 
  5. Pour the mix into the tart 
  6. Sprinkle with feta 
  7. Bake in the oven for 25 mins 
  8. Remove and allow to cool 
  9. Garnish with thyme
 
Light Bites, Fit FoodBen Dunn