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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

  1. I referred to an article on pastry puff techniques from The Italian Dish.
  2. Bring beets to room temperature if they’ve been stored in the refrigerator overnight.
  3. Drain, drain, drain the beets!
  4. Shake, shake, shake the beets!
  5. Egg wash the pastry before layering beets to create barrier.
  6. 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

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  1. bellini says:

    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.

  2. Peter says:

    Feta and beets are a fine combo and I would simply serve this with a mixed greens salad. There! Lunch is served.

  3. norma says:

    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.

  4. 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

  5. Jacqueline says:

    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 :)

  6. Buela says:

    Beautiful and festive!

  7. sippitysup says:

    Beets in a tart is just the thing. I have done lots of beet recipes and lots of tarts too. This marriage is exciting!

  8. Anamaris says:

    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!

  9. Excellent pairing! and nesting the two on some puff pastry makes it oh so elegant.

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