This tasty beetroot and feta tartlet recipe uses puff pastry and is flavored with thyme, onions, and honey. It makes a great appetizer or light meal.
I made these beet and feta tartlets for a holiday get-together a few years ago and loved the combination of sweet, earthy beets, salty feta cheese, savory onions, and thyme.
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Instead of waiting for another special occasion to make the recipe, I changed it up and made it into dinner. With a salad, it's a meal. Anything becomes a meal when you add a salad on the side, right?
If you feel you need something more substantial, though, you could pair this beet tart with my Broiled Shrimp and Citrus Salad for some protein or maybe this Coronation Chicken Salad. On the other hand, another appetizer that could be made into a meal is the Butternut and Sage Crostini. If you love beets, try this Sweet Potato and Beet Salad or Beet Broccoli Salad.
🧀 Ingredients
Here's everything you'll need to make these beet and feta tartlets.
What I like about this recipe is that there is a ton of flavor but not a ton of ingredients. However, you'll want to be sure to use quality feta. I love Maplebrook Farm feta from right here in Vermont. It's creamy, flavorful, and melts beautifully.
Most beet tart recipes use goat's cheese instead of feta. But personally, I prefer feta for its salty, briny flavor. Too often, I find that goat's cheese can overpower the other flavors in a dish.
And we wouldn't want to overpower the beets. Of course, good-quality beets are key. We're making beetroot and feta tartlets, after all. Look for beets that are firm and small to medium in size. Larger beets tend to be less tender and flavorful. But hey, if that's all you've got, go for it. For more beet recipes, check out my Mashed Beets, Sweet Potato and Beet Salad, and Beet and Broccoli Salad.
In addition to feta and beetroot, you'll need:
- puff pastry
- onions
- walnuts
- honey
- dried thyme
- balsamic vinegar
See the recipe card below for a complete list of ingredients and measurements.
🔪 Instructions
Start off this recipe by thinly slicing the onions and cooking them in olive oil. These aren't full-on caramelized onions, but they're pretty close. That means they will need as much time as possible to cook to reach that near jam-like consistency. I could eat them on plain toast, they’re that good.
Next, peel and cut up those beets because we will give them a quick steam. Your hands may turn red while peeling, but you'll live.
Many recipes suggest roasting the beets before you put them on the tart. While I love roasted beets, roasting takes a bit of time. And isn't it odd to roast the beets a second time while they cook on the tart? I don't know about you, but I have other things to do than double-roast my beets.
So we'll put the beets in a steamer basket and let them steam for about 15 minutes until tender. They'll finish cooking right on top of the tart.
Tip: Use a sharp knife when slicing beets. It makes the job much easier.
Meanwhile, cut up your feta. I like to do small cubes about the same size as the beets. Give the walnuts a quick chop while you're at it. About now, you'll want to stir those onions, add some salt, and put the cover on to keep cooking. Toward the end, you'll flavor them with a splash of balsamic vinegar.
After the onions have cooked for about 30 minutes and the beets have steamed for 15, you're about ready to assemble the tarts.
Cut the puff pastry into squares. A typical box has two sheets, and I get six squares from each sheet. I don't bother to roll these out at all. Brush the squares with some melted butter, and then start topping.
Layer on the onions, then the beets, then the feta, and finally the walnuts, thyme, honey, and pepper. They're now ready for the oven.
After 15 minutes in a 400-degree oven, they're ready to eat. Enjoy!
Looking for other recipes with cheese on bread? Try my Halloumi Toast and Squash Tartlets.
🌿 Substitutions
- Puff pastry: Instead of puff pastry, you could use a basic pie dough rolled into a similar shape and size, but I don't suggest using phyllo dough.
- Feta: Use goat cheese instead of feta if that's your kind of thing
- Instead of thyme: Try dried dill, cilantro, mint, or basil to change the flavor.
🥡 Storage
Leftover beetroot and feta tartlets can be stored in the fridge for up to three days. Reheat in the oven until hot before serving.
🤔 FAQs
The recipe aims for 12 squares, with 2 per person as a meal-sized portion. To make them more appetizer-friendly, simply cut the squares in half diagonally for 24 pieces.
Yes! You can prepare everything a day or two before the baking step. But I'd wait to bake until you're about ready to serve.
You could. But I don't suggest you do. I've tried that approach, and the beets and other toppings fell off in the process. It also didn't look as nice.
It's the same as what we call a beet in America. Beetroot is the name more commonly used in England, which is where I like to imagine living. The Lake District, Cotswolds, or Cornwall would all do in case anyone reading wants to invite me for an extended vacation. Happy to cook for you in exchange.
🍲 Pairing
📖 Recipe
Beetroot and Feta Tartlets
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A tasty beetroot and feta tartlet recipe made with puff pastry and flavored with thyme, onions, and honey. Makes a great appetizer or light meal.
Ingredients
- 2 large onions
- 1 tablespoon olive oil
- 1 ½ pounds beets
- ¼ teaspoon kosher salt
- 1 tablespoon balsamic vinegar
- 2 sheets puff pastry, defrosted but still cold
- 1 egg, beaten
- ½ cup walnuts
- 4 ounces feta cheese
- ½ teaspoon dried thyme
- 2 tablespoons honey
- ¼ teaspoon black pepper
Instructions
- Peel and thinly slice the onions. In a pan, heat the olive oil over medium-low heat. Add the onion and stir to coat in the oil. Let cook for about 10 minutes, stirring occasionally, until softened.
- While the onions cook, peel the beets and then chop them into roughly ½ inch pieces. Put a steamer basket in a pot, add enough water to cover an inch or so from the bottom , then place the beets in the basket. Cover and steam the beets for 15-20 minutes.
- About the same time you’re setting the beets to steam, stir the onions with a couple tablespoons of water and ¼ teaspoon salt. Lower the heat if they’re browning and sticking to the pan and then cover. Continue to cook 15-20 minutes, stirring every so often to scrape the pan. When done, stir in the balsamic vinegar.
- While the beets and onions cook, prep the remaining ingredients. Preheat the oven to 400 degrees. Cut each puff pastry sheet into four pieces and place them on a parchment-lined baking sheet. Add a splash of water to the beaten egg and use this to lightly brush over the puff pastry. Then roughly chop the walnuts and cut the feta into small pieces.
- Assemble the tartlets. Start by spreading a layer of the onions on each puff pastry square. Then add the beets and feta. Top with the walnuts, thyme, honey, and finally some pepper. Bake the tartlets for 15 minutes or until golden brown and crispy around the edges. Serve warm with a side salad as light meal.
Notes
Use a sharp knife to cut through the beets more easily.
The feta tends to add some saltiness to the tartlets, but feel free to add additional salt to taste after baking.
To make these more appropriately appetizer-sized, cut each square into two triangles for a total of 24 pieces.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Winter Cooking
- Method: Baking
- Cuisine: French
Sam R says
Amazing, I didn't realize beets were a root!
Lyz says
So delicious! Great for snacking or for bringing to a party. It’s the perfect combination of savory, sweet, crunchy and creamy.