Order now for delivery on Monday 6th December

Beetroot & Feta Tart

A quick and easy meal that can be served any time of day!
Difficulty Level: Easy
Serves: 4


4 medium beetroots, washed and dried
1 red onion, sliced thinly
1 large rectangle of frozen pastry, thawed
1 egg, lightly beaten
3 tablespoons of balsamic vinegar
150g of feta, crumbled
3 teaspoons of fresh thyme leaves


  1. Pre-heat oven at 200 C
  2. Peel the beetroot and cut them into quarters. Place on a baking tray, drizzle with olive oil and roast for 30mins. Then, add in the red onion and roast for a further 15mins
  3. Place the rectangle of pastry on a greased baking tray and score a 2cm border around the edges. Cross-hatch the pastry with a knife, being careful not to cut all the way through the pastry
  4. Once the beetroot has cooled, cut each piece into a further 2 or 3 pieces and toss with the balsamic vinegar
  5. Scatter the beetroot and red onion evenly over the pastry. Then, top with the feta and thyme and season well
  6. Bake the tart for 20-30mins or until the pastry is golden and puffed
  7. Serve hot with a side of salad