Ingredients
Pastry
- 375 g ready-rolled puff pastry
Toppings
- 4 tbsp red onion chutney
- 250 g cooked beetroot (cut into wedges)
- 100 g feta cheese (crumbled)
Garnish
- 20 g walnuts or pecans (roughly chopped, toasted)
Instructions
- Preheat Oven: Preheat the oven to 200°C Fan to ensure it reaches the perfect temperature for baking the tart.
- Prepare Pastry Base: Unroll the ready-rolled puff pastry, leaving it on the baking paper it came with, and place it on a large baking sheet to maintain shape and ease of transfer.
- Score Pastry Border: Using a sharp knife, score a 1 cm border along the edge of the pastry without cutting all the way through, which will allow the edges to puff up distinctly during baking. Bake the pastry base for 15 minutes until golden and puffed.
- Prepare Beetroot: While the pastry bakes, cut the cooked beetroot into wedges—small beets into 4-6 sections, larger ones into 10-12 half-wedges—ensuring even size for balanced coverage.
- Form Tart Crust: Remove the baked pastry from the oven and gently press down the puffed-up center using a spatula or fish slice to create a well for the toppings.
- Assemble Tart: Spread the red onion chutney evenly over the pastry, avoiding the scored border to keep the edges crisp. Arrange the beetroot wedges on top, then crumble the feta cheese evenly over the beetroot. Season with salt and freshly ground black pepper to taste.
- Finish Baking: Return the assembled tart to the oven and bake for an additional 10 minutes, allowing the feta to soften and the flavors to meld.
- Toast Nuts: While the tart finishes baking, roughly chop the walnuts or pecans and toast them in a dry pan over medium heat until they are lightly browned and release a nutty aroma, enhancing their flavor and crunch.
- Serve: After removing the tart from the oven, scatter the toasted nuts over the top for a deliciously crunchy finish. Serve warm alongside your favorite green salad for a complete meal.
Notes
- You can substitute walnuts or pecans with other nuts like almonds or pine nuts based on your preference.
- For an extra touch, drizzle a little honey or balsamic glaze over the tart before serving.
- Make sure not to cut through the pastry border when scoring to achieve a nice puffed edge.
- This tart is best enjoyed fresh but can be reheated gently in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
