Beetroot and feta tart

Working with The University of Sheffield

Season: AutumnSummerWinter

Having grown up knowing beetroot only as vinegary slices in jars from the shop, it’s been a right pleasure making friends properly with beetroot as an adult, on the allotment and in the kitchen (and at Regather, of course). Mid-summer organic beetroots fresh from the field are just lovely – and so, so versatile.

This simple savoury tart recipe from Lulu Grimes for Olive Magazine makes use of a classic combo – beetroot and feta, with easy bought puff pastry. Nice short list of ingredients! If you’re a keen cook and fancy making a slightly more elaborate beetroot feta tart (including pastry from scratch), check out Sami Tamimi and Tara Wigley’s Palestinian-inspired Beetroot and Feta Galette with Za’atar and Honey on thehappyfoodie.co.uk.

Ingredients

400g beetroot, scrubbed very clean

olive oil

1 red onion, finely sliced

300g block puff pastry

1 egg, lightly beaten

3 tbsp balsamic vinegar

150g feta, crumbled

1 sprig of thyme, leaves stripped, plus more to serve

Salt and pepper

Method

Heat the oven to 200C/gas 6.

Trim and quarter the beetroot and put the pieces in a roasting tin, drizzle over some olive oil and roast for 30 mins. 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 it 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.

Cut each beetroot wedge into 2 or 3 chunks. Toss the beetroot in the balsamic vinegar, then scatter it over the tart, along with the onion, feta and thyme leaves. Season the top well with salt and black pepper.

Put the tart tray on top of the baking sheet in the oven and bake for 20-30 mins or until the pastry is puffed and golden. Push down the centre if it has ballooned up. Scatter with more thyme leaves.