Beetroot And Feta Tart

I have made this beetroot and feta tart so many times. No matter what I tried, I just could not get the tart to set properly. And then I used Agrigirl’s recipe and it worked perfectly!

Beetroot And Feta Tart
Beetroot And Feta Tart
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Do you like beetroot?

Beetroot is one of my favourite vegetables to roast as I love the earthy taste. I do them very simply, with a drizzle of olive oil, a generous sprinkle of salt, and some ground cumin for taste. Served with a dash of crème fraîche and horseradish, they make for a great side dish. Pickled beetroot would also feature high on my list. But Dave does not like them prepared this way, and so they are never on my shopping list. He also does not like the pink tinge beetroot adds when cooked with other ingredients. This is due to the presence of betanin in the roots. This naturally occurring food colourant is an ingredient to look out for in tomato paste, jams and even breakfast cereals!

My story about goat’s feta

Years ago, when we first moved to the Western Cape, I visited Fairview. This cheesery is known for its goats, and goat’s cheeses. I bought some feta and added it to our salad that evening. And my first reaction was that the feta was off. The following week I took it back to the farm, and the young lady who assisted me was quite amused. You see, the feta was not off, it was just my taste buds. They did not like the goats milk feta at all! She was very polite and kind and I went home with some cow’s milk feta. I now only buy Danish feta which is smooth and soft. This is what I have used for my tart, but you can use traditional feta if that is what you prefer, as goats cheese and beetroot are a good flavour match.

Take a look at this inspiring recipe for ♥ Beetroot And Feta Tart ♥ from Lavender and Lime #LavenderAndLime Share on X

Beetroot And Feta Tart


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Beetroot And Feta Tart

This will last for several days if stored in an airtight container
Recipe Category: Baking, Lunch
Makes enough for: 1 tart
All Rights Reserved: Adapted from Agrigirl Blog


For the beetroots

  • 360 g baby beetroots, scrubbed
  • olive oil for drizzling
  • salt and freshly ground black pepper to season
  • 10 sprigs fresh thyme

For the pastry

  • 255 g wholemeal flour
  • 90 g rolled oats
  • 75 g almond flour
  • 2.5 mls dried thyme
  • salt freshly ground black pepper to season
  • 240 mls olive oil

For the tart

  • 15 mls olive oil
  • 1 onion, peeled, cut in half and thinly sliced
  • salt freshly ground black pepper to season
  • 1.25 mls dried thyme
  • 15 mls balsamic vinegar
  • 15 g honey
  • 120 g thick yoghurt
  • 2 eggs
  • milk to add to the yoghurt
  • 90 g soft feta, crumbled


For the beetroots

  • Preheat the oven to 200° Celsius
  • Place the beetroots into an ovenproof dish, drizzle with olive oil and season generously
  • Scatter the thyme leaves on top and place into the oven for 40 minutes
  • Remove from the oven and set aside to cool before trimming and rubbing the skin off

For the pastry

  • Place the flour, oats, almond flour and thyme into a bowl and season generously
  • Stir using a fork to combine the ingredients
  • Add the oil and continue stirring with the fork until it forms a dough
  • Gently knead the dough until it comes together then wrap in cling film
  • Place into the fridge for 15 minutes

For the tart

  • Place the olive oil into a frying pan and heat over a medium temperature
  • Add the onions, season generously and sauté until soft
  • Add the thyme and cook until fragrant
  • Add the vinegar and honey and stir to combine
  • Leave to cook, stirring occasionally, until the onions have caramalised
  • Set aside to cool while you bake the tart shell
  • Remove the dough from the fridge and press it into a loose bottomed pie tin that you have sprayed with cooking spray
  • Use your fingertips to get the dough up the sides of the tin
  • Prick the base of the dough with a fork and place into the oven (which is still at 200° Celsius) for 12 minutes *
  • Remove from the oven and lower the oven temperature to 180° Celsius
  • Scatter the onions over the base of the pastry shell
  • Quarter the beetroots, and spread them evenly on top of the onions
  • Place the yoghurt and eggs into a measuring jug and season
  • Whisk to combine and then add enough milk to take the measurement up to 400mls
  • Whisk again then pour over the beetroot
  • Crumble the feta over the top then place your pie tin onto a baking tray
  • Place into the oven and bake for 60 minutes
  • Remove from the oven and leave to cool to room temperature before removing from the tin and serving


* if you have turned the oven off, place the dough into the fridge while you reheat the oven
See the links below for blog posts I published on May 23:

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14 thoughts on “Beetroot And Feta Tart

  1. This looks delicious Tandy. I enjoy the flavour of beetroot and love to pickle them. I’m waiting for the seasonal beetroot to appear, but I’ve heard for some reason there is a national shortage of beetroot. So I might have to wait before making this one. The pastry looks really healthy, and I gather you don’t need to bake it blind? Great recipe thanks.

  2. I love beetroot so this sounds excellent Tandy. Funnily enough I was just reading about feta and fetta. I thought they were just different spellings but no! As you probably know, feta is for real Greek cheese and fetta is for the others!

  3. Beetroot and feta is such a winning combo, isn’t it? I make a beetroot and feta frittata but I love the idea of a tart – yours looks sooo good. I haven’t actually seen Danish feta here in the UK and I miss it so, I much prefer it to Greek feta (sorry Greece!)

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