How to make Roasted Beetroot Feta Tart - Tart shells filled with roasted beetroot and feta cheese mixture.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Beetroot (चुकन्दर ), Feta cheese (फेटा चीज़)

Cuisine : Fusion

Course : Snacks and Starters

Roasted Beetroot Feta Tart Recipe Card

Roasted Beetroot Feta Tart

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Roasted Beetroot Feta Tart checkout Beetroot Amle ki Tikki, Chukandar Ki Galouti, Beetroot And Yogurt Cheese Piles, Beetroot Vade . You can also find more Snacks and Starters recipes like Steamed Shrimp Wontons, Prune And Almond Jugalbandi, Sweet potato french fries, Parippu Vada.

Prep Time : 41-50 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Roasted Beetroot Feta Tart Recipe

  • Beetroot peeled and cut into wedges 2 large

  • Feta cheese crumbled 200 grams

  • Butter for greasing

  • Olive oil to sprinkle

  • Salt to taste

  • Crushed black peppercorns to taste

  • Eggs 2

  • Egg yolk 1

  • Shallot finely chopped 1

  • Fresh cream 1 cup

  • Fresh parsley chopped 2 tablespoons

  • Shortcrust pastry

  • Refined flour (maida) 1 cup + for dusting

  • Chilled butter chopped 4 tablespoons


Step 1

Preheat oven to 180°C. Grease a 10 inch round loose bottom tart tin with some butter.

Step 2

To make short crust pastry, mix together flour and butter in a food processor till the mixture resembles breadcrumbs.

Step 3

Gradually add 2-3 tablespoons chilled water and process till a dough is formed.

Step 4

Place the dough on a worktop and form into a ball. Wrap in a cling film and refrigerate for 30 minutes.

Step 5

Meanwhile put the beetroot wedges in a baking dish and drizzle some olive oil on it. Add salt and crushed peppercorns and mix. Place the dish in the preheated oven and roast for 30-40 minutes. Remove from the oven and set aside.

Step 6

Dust the worktop with some flour, place the dough on it and roll into a ¼ inch thick disc.

Step 7

Line the tart tin with the disc, place on a baking tray and refrigerate for 30 minutes.

Step 8

Line the tart base with a butter paper and fill with some kidney beans, put the tin in the preheated oven and blind bake for 20 minutes.

Step 9

Take out from the oven, remove the beans and paper and bake again for 5 minutes or till the base turns golden brown. Remove from oven and discard the excess crust.

Step 10

Whisk together eggs, egg yolk, shallot and cream in a bowl. Add salt, crushed peppercorns, parsley and half the feta cheese and mix well.

Step 11

Spread the mixture evenly in the tart shell, put it back in the oven and bake at 160º C for 20 minutes.

Step 12

Top with the roasted beetroot wedges and remaining feta cheese, put it back in the oven and bake for 8-10 minutes.

Step 13

Serve warm.