There’s something undeniably comforting about the sweet and savory dance of caramelized onions mingling with earthy beetroot in a flaky tart shell. I first created this Caramelized Onion, Beetroot & Feta Tart during a rare moment of solitude in the kitchen, a welcome respite from daily chaos. As the rich aroma filled my home, I knew I had stumbled upon something special—a dish that effortlessly blends simplicity with sophistication.
This delightful tart is not just a feast for the palate; it’s also a feast for the eyes, showcasing vivid colors and textures that are bound to impress at any gathering. Puff pastry envelops a luscious filling of sautéed onions, beetroot, and creamy feta, striking the perfect balance between warmth and freshness. Ideal for brunch, a quick weeknight dinner, or an elegant spring gathering, this recipe showcases the beauty of homemade food, leaving fast food cravings far behind.
So, let’s roll up our sleeves and dive into the creation of this flavorful masterpiece that’s bound to become a favorite in your kitchen!
Why will you love this Caramelized Onion, Beetroot & Feta Tart?
Irresistible flavor: The perfect blend of sweet caramelized onions and earthy beetroot makes this tart stand out.
Effortlessly elegant: This recipe strikes the right balance between sophistication and simplicity, making it ideal for entertaining.
Visual appeal: Its vibrant colors will turn heads and create an inviting atmosphere at any table.
Versatile dish: Perfect for brunch, dinner, or gatherings, it caters to any occasion.
Quick prep: With just 20 minutes of preparation, you’ll have a stunning dish without spending hours in the kitchen.
Crowd-pleasing: This delightful tart is sure to impress family and friends, leaving fast food in the dust.
Caramelized Onion, Beetroot & Feta Tart Ingredients
For the Pastry
• 250g short crust pastry – A rich, buttery base that perfectly complements the tart filling.
For the Filling
• Olive oil – Use a good quality oil for sautéing to bring out the flavors.
• 2 red onions – Sweetness enhances the caramelization process, adding depth to your tart.
• 2 small beetroot – Adds a vibrant color and earthy taste; you can use pre-cooked beetroot for convenience.
• 1/4 cup balsamic vinegar – This adds a tangy sweetness, crucial for the filling’s balance.
• 2 tsp sugar – Helps in caramelizing onions and balancing their natural taste.
• 100ml cream – For a rich, velvety texture in the egg mixture.
• 1 free-range egg – Binds the filling and adds an extra layer of richness.
• Salt & pepper for seasoning – Essential for enhancing the overall flavors of the tart.
For the Topping
• 100g feta cheese – Crumbled on top, it adds a salty creaminess that contrasts beautifully with the sweetness of the filling.
• Handful fresh rosemary – Provides a fragrant finish that elevates the dish; feel free to substitute with thyme if needed.
How to Make Caramelized Onion, Beetroot & Feta Tart
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Preheat your oven to 180°C (350°F). Prepare 8 small tart tins or one 24cm tart tin by buttering and flouring them generously. This ensures an easy release after baking!
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Roll out the short crust pastry on a lightly floured surface, aiming for thickness of about 3mm. Gently fit the pastry into the prepared tins and allow them to rest in the fridge for 20 minutes while we prepare the filling.
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Slice the red onions thinly and grate or cut the beetroot into matchsticks. The goal is to maximize the sweetness from the onions while allowing the beetroot to shine through with its earthy flavor.
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Heat a few tablespoons of olive oil in a frying pan over medium heat. This will create a nice base for sautéing the onions and beetroot—make sure the oil is just shimmering before moving on.
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Sauté the onions and beetroot together in the pan. Cook them until they are soft and fragrant, stirring occasionally for about 10 minutes. You’ll notice the colors deepening, and a wonderful aroma will fill the air.
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Add the balsamic vinegar and sugar to the pan, giving it a good stir. Cook for another 10 minutes, allowing the mixture to caramelize slightly while you stir every few minutes. Once it’s glossy and fragrant, let it cool.
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Spread the cooled onion and beetroot mix evenly over the chilled pastry cases. Make sure you cover the base well for a burst of flavor in every bite.
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Whisk the cream and egg together in a separate bowl, adding salt and pepper to taste. This mixture will bind the filling and create a silky texture in the tart.
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Pour the egg mixture gently into each tart case, filling them until just below the rim to avoid overflowing.
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Crumble the feta cheese evenly over the top of the onion and beetroot filling, distributing it well for that creamy goodness in every slice.
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Bake in the preheated oven for 35 minutes, or until the egg mixture is firm and the topping is lightly golden. You’ll want it set, but still with a little jiggle in the center.
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Garnish with fresh rosemary just before serving, offering a fragrant touch that complements the dish wonderfully. This tart can be enjoyed warm or chilled, depending on your preference.
Optional: Serve with a drizzle of balsamic reduction for an added touch of sweetness.
Exact quantities are listed in the recipe card below.
Caramelized Onion, Beetroot & Feta Tart Variations
Feel free to explore these creative twists on the classic tart to match your taste or dietary needs!
- Gluten-Free: Use a gluten-free pastry mix for the crust; the tart will be just as delightful without the wheat.
- Vegan: Substitute feta with crumbled tofu mixed with nutritional yeast and lemon juice, and replace egg with flaxseed meal mixed with water. This version was a hit at my plant-based dinner party!
- Add Heat: Spice things up by adding a pinch of red pepper flakes to the onion and beetroot mixture, perfect for those who crave a kick.
- Herb Infusion: Try mixing in fresh thyme or dill with the rosemary for a different flavor profile, creating a fragrant herb blend that uplifts the tart.
- Creamy Spinach: Add a handful of wilted spinach to the filling for a nutritional boost and a lovely green contrast, making every slice more vibrant.
- Nuts for Crunch: Toss in some toasted walnuts or pine nuts with the onion and beetroot mix; they add a satisfying crunch that complements the creamy feta beautifully.
- Swap Cheese: Experiment with goat cheese instead of feta for a tangy twist; its creaminess pairs wonderfully with the sweet caramelized vegetables.
- Fruit Spin: Adding sliced apples or pears can bring a delightful sweetness and another layer of flavor, creating a tart that dances on the palate!
Make Ahead Options
These Caramelized Onion, Beetroot & Feta Tarts are a great candidate for meal prep, making your busy weeknights much smoother! You can prepare the tart shells and the filling separately up to 24 hours in advance. Simply roll and fit the pastry into the tins, then refrigerate, and sauté the onions and beetroot mixture, allowing it to cool before storing it in the fridge in an airtight container. When you’re ready to finish the tarts, pour the egg and cream mixture over the prepped filling, crumble the feta on top, and bake as directed. This way, you can enjoy a delicious, homemade treat with minimal effort, just as delightful as when freshly made!
Expert Tips for Caramelized Onion, Beetroot & Feta Tart
Chill the Pastry: Resting the pastry in the fridge before baking helps prevent shrinkage, ensuring a perfectly shaped tart.
Quality Ingredients: Use fresh beetroot and good quality feta cheese; they’ll elevate the flavor of your caramelized onion, beetroot & feta tart.
Watch the Onions: When sautéing, keep an eye on the onions to avoid burning. Stir regularly for even caramelization!
Egg Mixture Fill: Pour the egg and cream mixture slowly to avoid overflowing. Fill just below the rim for the best texture.
Baking Time: Ovens can vary, so check the tart a few minutes before the suggested baking time for perfect doneness.
Serve Warm or Cold: This tart is versatile! Enjoy it warm right after baking or chilled as a refreshing dish for later.
What to Serve with Caramelized Onion, Beetroot & Feta Tart?
To create a memorable meal that delights the senses, consider these delightful pairings.
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Refreshing Arugula Salad: A bright, peppery salad with a zesty vinaigrette enhances the rich flavors of the tart beautifully.
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Herbed Quinoa: Fluffy quinoa with fresh herbs offers a nutty flavor and lightness, perfectly balancing the tart’s creamy texture.
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Creamy Coleslaw: The crunch of colorful veggies in a creamy dressing provides a delightful contrast to the smooth tart, making each bite exciting.
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Roasted Vegetable Medley: A mix of seasonal roasted veggies adds a rustic touch and complements the sweetness of the beetroot.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio pairs beautifully, enhancing the dish’s earthiness and cutting through its creaminess.
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Savory Pesto Pasta: Serve a side of pasta tossed in pesto for a herbaceous touch that resonates with the fresh rosemary in the tart.
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Balsamic Glaze Drizzle: A drizzle of balsamic reduction on the plate adds a touch of sweetness, amplifying the tart’s flavor while elevating the presentation.
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Lemon Sorbet: To cleanse the palate, finish with a light lemon sorbet, offering refreshing citrus notes after the savory tart.
Each pairing enhances the experience, ensuring your Caramelized Onion, Beetroot & Feta Tart is the star of the table!
How to Store and Freeze Caramelized Onion, Beetroot & Feta Tart
Fridge: Store leftover tart in an airtight container for up to 3 days. It’s best to keep it chilled to maintain freshness and flavor.
Freezer: For longer storage, wrap individual slices in plastic wrap and then place in a freezer-safe bag. They can be frozen for up to 2 months.
Reheating: Thaw frozen slices in the fridge overnight, then reheat in the oven at 180°C (350°F) for about 15 minutes until heated through. Enjoy your delicious tart as if it were freshly baked!
Caramelized Onion, Beetroot & Feta Tart Recipe FAQs
How do I choose ripe beetroot?
Absolutely! Look for beetroot that is firm, smooth, and free of dark spots. The skin should be shiny, and smaller beetroots tend to be sweeter and more tender. If you’re picking fresh ones, make sure they’re not too soft or squishy, which indicates overripeness.
What is the best way to store leftover tart?
To keep your Caramelized Onion, Beetroot & Feta Tart fresh, store it in an airtight container in the refrigerator for up to 3 days. This will help preserve its flavors and textures. I recommend letting it cool to room temperature before sealing it to prevent condensation, which can make the crust soggy.
Can I freeze this tart?
Very! You can certainly freeze the tart. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to 2 months. When you’re ready to enjoy them, just thaw in the fridge overnight and reheat in the oven at 180°C (350°F) for about 15 minutes until warmed through.
What should I do if my pastry shrinks while baking?
If you notice your pastry shrinking, it might be due to overworking the dough. To avoid this, chill the pastry before rolling it out, and ensure it’s well rested. If your tart shell has already shrunk, no worries! Just press it gently back into place once out of the oven, or you can always serve it with a delicious salad or side.
Are there any dietary considerations for pets?
While the ingredients in the Caramelized Onion, Beetroot & Feta Tart are delightful for humans, it’s generally best to avoid sharing it with pets. Onions, for instance, can be toxic to dogs and cats. So, it’s always safer to enjoy this dish yourself!
Can I use other cheeses instead of feta?
Definitely! If you’re not a fan of feta, you can substitute it with goat cheese for a creamy tang or even a sharp cheddar for a bolder flavor. Just remember that different cheeses may alter the overall taste a bit, but I often experiment to find the perfect combination!
Savory Caramelized Onion, Beetroot & Feta Tart Delight
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Butter and flour 8 small tart tins or one 24cm tart tin.
- Roll out the short crust pastry on a lightly floured surface to about 3mm thick. Fit the pastry into prepared tins and chill in the fridge for 20 minutes.
- Slice the red onions thinly and grate or cut the beetroot into matchsticks.
- Heat olive oil in a frying pan over medium heat.
- Sauté the onions and beetroot together until soft and fragrant for about 10 minutes.
- Add the balsamic vinegar and sugar, stirring and cooking for another 10 minutes until caramelized.
- Spread the cooled onion and beetroot mix evenly over the chilled pastry cases.
- Whisk the cream and egg together in a bowl, adding salt and pepper.
- Pour the egg mixture into each tart case, filling them until just below the rim.
- Crumble feta cheese over the filling evenly.
- Bake for 35 minutes until the egg mixture is firm and topping lightly golden.
- Garnish with fresh rosemary before serving. Serve warm or chilled.