| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 18g | 7g | 25g |
| sugars | fibre | protein | salt |
| 8g | 3g | 12g | 1g |
I’ve always believed in the beauty of fusion when it comes to delicacies. It’s like a dance of flavors from different cultures, merging together on one plate to create a masterpiece. One such melody I adore is the Beetroot and Feta Cheese Tart, an exquisite blend of earthy beets, creamy feta, encased in a light puff pastry. This dish, while decidedly European in its origins, resonates with my Indian-American roots as it intertwines simple, fresh ingredients in a unique way. Moreover, beetroot is a well-known staple in many Gujarati dishes, and seeing it shine in a new light in this Tart feels like reconnecting with a part of my identity.
The Quantifiable Magic Inside
The Beetroot and Feta Cheese Tart isn’t just a beauty to behold, but also a powerhouse of health benefits that makes every bite worth it. Beetroots are an excellent source of fiber, vitamins, and minerals. They are loaded with powerful antioxidants and have proven to be beneficial to our heart and brain. Another glorious component of this dish, the feta cheese- while adding a tangy kick- also brings in its own set of benefits. Known to be lower in fat compared to other cheeses, Feta is a great source of protein and calcium. Moreover, the addition of rocket (arugula) introduces a peppery burst of flavor and a dose of Vitamin K, while the olive oil provides heart-friendly monounsaturated fats.
Of Dishes and Pairings
This Beetroot and Feta Cheese Tart, in its wholesome glory, is quite similar to the Greek dish ‘Skopelos Cheese Pie’, which also involves a combination of cheese and vegetables presented in a pastry crust. The tart might also remind you of a traditional beetroot goat cheese salad, but in a more exciting format. When it comes to pairings, I personally love serving this tart with a simple side salad consisting of mixed greens, cucumber, and a light vinaigrette dressing. It also pairs wonderfully with a refreshing chilled rosé or a sparkling white wine.
Simply put, this tart is more than just a recipe. It’s a journey of flavor, a celebration of fusion, a tribute to healthy living and a testament to my love for reimagining traditional ingredients. Here’s a tantalizing glimpse of the final dish:
Be it an intimate gathering at home, or a festive potluck party, the vibrant and delectable Beetroot and Feta Cheese Tart is sure to steal the show and conquer hearts. It’s a toast to global culinary fusion and the joy of mindful eating. Happy Cooking!
What You’ll Need
- 1 sheet of puff pastry
- 2 medium beetroot, peeled and sliced
- 1 cup of feta cheese crumbled
- 1 large egg
- 2 tablespoons of light cream
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 1 handful of fresh rocket (arugula)
- 1 tablespoon of olive oil for brushing
Method
Step One
Preheat your oven to 200°C (180°C fan) mark 6. Lay the puff pastry sheet onto a clean, floured surface and gently prick all over with a fork to prevent it from puffing up too much as it cooks.
Step Two
Arrange the sliced beetroot evenly on top of the pastry leaving a small border around the edges. Brush lightly with olive oil and season with salt, pepper, and half of the dried thyme.
Step Three
Place the prepared tart on a baking sheet and cook in the preheated oven for about 15 minutes.
Step Four
While the tart is cooking, beat together the egg and light cream in a bowl. Stir in the crumbled feta cheese.
Step Five
After 15 minutes of cooking time, remove the tart from the oven and pour the egg and cheese mixture over the beetroot. Sprinkle the rest of the thyme on top.
Step Six
Return the tart to the oven for another 15 minutes or until the topping is golden and set. You can test this by inserting a knife into the tart – it should come out clean.
Step Seven
Let the tart cool down a bit, then top with a handful of fresh rocket. Cut into squares or wedges and serve either warm or at room temperature.
