Beetroot, feta and walnut tarts

The combination of beetroot, creamy feta and crunchy walnuts work perfectly together in these delicious pastry tarts - perfect for a tasty snack, a quick lunch or a light dinner.

  • 1 hr 10 mins cooking
  • Makes 4
  • Print


Onion Jam
  • 2 onions, thinly sliced
  • 2 tablespoon brown sugar
  • 1/2 tablespoon mustard seeds
  • 1/4 cup water
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon salt
Beetroot, feta and walnut tarts
  • 1 sheet of frozen puff pastry, defrosted and cut into quarters
  • 450 gram can of sliced beetroot, drained and diced
  • 75 gram feta
  • 1/4 cup walnuts, chopped
  • 1 tablespoon rosemary sprigs
  • 1/2 tablespoon olive oil


Beetroot, feta and walnut tarts
  • 1
    For the onion jam, place all ingredients in a small saucepan and simmer gently for around 45 minutes. Store in an airtight container in the fridge.
  • 2
    Preheat oven to 200°C. Grease a baking sheet. Score a square 1cm border around the edge of each pastry section, creating a 'frame'. Place pastry on the greased sheet.
  • 3
    Place beetroot in a bowl, crumble over half the feta, and add walnuts and rosemary. Add oil and toss gently to mix.
  • 4
    Spread each pastry square with 1/8 cup of onion jam, but don't go into the 'frame'. Pile on beetroot mixture and crumble over the remaining feta.
  • 5
    Bake tarts for 20–25 minutes or until the pastry is well risen and golden.

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