Beetroot and Feta Tarts

Serves: 4 Ready in: 45 mins

You'll need to allow an extra 40 minutes if making your own onion jam, (see below for recipe), it's very easy and cheap or use store-bought onion jam if you prefer, it's an easy recipe to double and the tarts are good eaten hot or cold.


  • 1 sheet puff pastry cut into quarters
  • ½ cup onion jam – see recipe below or use a store bought one
  • 1 can diced beetroot drained
  • ½ tbsp olive oil
  • 1 tbsp rosemary sprigs
  • 75g feta cheese
  • 1/4 cup walnuts, chopped
    For the onion jam
    • 2 large onions, thinly sliced
    • 2 tbsp brown sugar
    • ½ tbsp mustard seeds
    • ¼ cup water
    • ¼  cup vinegar (balsamic vinegar is best but use what you have)
    • ¼ tsp salt


    For the onion jam. Place all the ingredients in a small saucepan and simmer gently for around 45 minutes. Store in an airtight container in the fridge for a week.

    To make the tarts. Preheat the oven to 200°C. Score a square 1 cm inside the outer edge of each pastry section creating a “frame”. Place on a greased baking tray.

    Drain the beetroot and place in a bowl with ½ the feta, crumbled, the walnuts and rosemary. Add the oil and toss gently to mix.

    Spread each pastry square with onion jam but don’t go over the line you have scored. Pile on the beetroot mixture, top with remaining  crumbled feta and bake in the pre heated oven 20 -25 minutes or until pastry is well risen and golden.


    You can use vacuum packed or home roasted beetroot if you prefer. This recipe is easy to double.


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