Beet + Feta Tart
December 28, 2010 by Joan Nova in Holidays, Side Dishes, Vegetables | 9 Comments
As I’ve said many times and in many ways on this blog, I love color on the plate. It’s the FOODalogue mantra (well, that and finishing touches).
As I set out the dishes I made for our Christmas Day dinner, I realized that vegetables are like gemstones. And we had a treasure chest full: rubies, pearls, carnelian, garnet, emerald and topaz. In fact, they’re more valuable than conventional gemstones because they’re not only beautiful, they’re edible. No wonder I like them so much. 
Beets are like rubies. Throw in a few pearls.
One of the 3 side dishes I made for Christmas Day dinner was a beet + feta tart. The deep ruby + pearl added a beautiful festive look alongside the carnelian + garnet butternut squash salad and the emerald + topaz brussel sprouts and chestnuts (posts to follow).
Ingredients for Tart
roasted beets
sauteed beet tops with garlic
feta cheese
toasted pistachio nuts*
3 sheets of puff pastry**
drizzle of honey
dry seasoning blend
black pepper
oregano
*If you sit on twitter while the pistachios are in the oven and subsequently burn them, you can use toasted hazelnuts.
**3 sheets were pieced together and ultimately split into 2 tarts. Not recommending this, but it was what I had to do to fit it to my trays.
- Chop off green tops and saute with garlic.
- Roast beets wrapped in tin foil with a drizzle of olive oil and dry seasonings.
- Cool thoroughly and dice. Can be done day ahead.
- Prepare dough (see tip #1), brush with egg wash and prebake at 400 degrees.
- Remove from oven, add beets, feta cheese, drizzle honey, sprinkle oregano and add freshly ground black pepper.
- Place back in oven till dough turns golden brown.
Tips
- I referred to an article on pastry puff techniques from The Italian Dish.
- Bring beets to room temperature if they’ve been stored in the refrigerator overnight.
- Drain, drain, drain the beets!
- Shake, shake, shake the beets!
- Egg wash the pastry before layering beets to create barrier.
- Prebake for about 10-15 minutes before adding filling.
The tart was as tasty as it was attractive.
NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for.
A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!
9 Comments
I am a beet fanatic Joan, practically being weaned on them as a baby.The combination with feta is one of my favourites, and in a tart perfection.
Feta and beets are a fine combo and I would simply serve this with a mixed greens salad. There! Lunch is served.
I was anxiously awaiting this post as I am a beet freak. I also don’t waste the tops. I use them to finish up the dish I am preparing. Can’t wait to try it on my clients.
Gorgeous dish, Joan. Beats and goat cheese are a match made in heaven. I have a recipe for chevre, beets and pistachio oil dressing that is a killer, too. Every time anyone serves beets with goat cheese, I get excited. A beautiful, festive red and green dish! YUM!
valerie
You have just given me the perfect idea of what to have for dinner tonight. I have beetroot, feta and pastry in the fridge. Think I will spread on a little pesto and drizzle with a balsamic dressing. Mmmmmmmm
Beautiful and festive!
Beets in a tart is just the thing. I have done lots of beet recipes and lots of tarts too. This marriage is exciting!
When the beets become all the rage? I swear they seem ever-present on bistro menus these days. I love them, but never think to make them. Maybe that should be on my to-do list for 2011. Yours look delicious!
Excellent pairing! and nesting the two on some puff pastry makes it oh so elegant.
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