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
Units
Scale
- 2 large onions
- 1 tablespoon olive oil
- 1 1/2 pounds beets
- 1/4 teaspoon kosher salt
- 1 tablespoon balsamic vinegar
- 2 sheets puff pastry, defrosted but still cold
- 1 egg, beaten
- 1/2 cup walnuts
- 4 ounces feta cheese
- 1/2 teaspoon dried thyme
- 2 tablespoons honey
- 1/4 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
