Beetroot, feta and basil pesto tart

The beetroot in our garden is finally ready to eat…though it seems to have taken forever to grow this year. I love fresh beetroot when it is combined with feta, so this delicious tart with basil pesto is perfect. This tart would be ideal served at a relaxing Sunday lunch with a garden salad and a glass of chilled white wine (or two).DSCN4180DSCN5797Ingredients

  • Filo pastry (8 sheets) (though I have also used puff pastry)
  • 30g unsalted butter
  • 2 or 3 medium sized beetroot bulbs
  • 3 or 4 tbsp basil pesto (see my recipe for fresh basil pesto, or you could use a ready made version)
  • 100g Persian feta (though goats cheese or other feta types would also be good)
  • A few slices of red onion
  • Olive oil, to drizzle
  • Fresh basil leaves (optional)

First thing first, peel and slice the fresh beetroot. This can be messy, so I usually peel the beetroot in the sink. Slice the beetroot into 0.5 cm slices (but don’t cut them too finely). In a small saucepan, cook the beetroot slices for approximately 15 minutes until the beetroot it tender. Drain and leave them to cool.

Preheat the oven to 180 C/ 375 F. Spray cooking oil on a tart tin with a loose base. Melt the unsalted butter in the microwave for 30 seconds.

Defrost the filo pastry but keep it covered with a damp towel so that the pastry doesn’t dry out. Filo pastry is very delicate and can tear easily, so a bit of patience when handling it helps.

Line the tart tin with two layers of the filo pastry and cut off any excess hanging over the edges. Use a pastry brush to brush some melted butter over the top of the pastry and lay on top another two filo pastry layers. Brush with the butter again and repeat until all eight filo pastry layers are used. Trim the edges or press them down to make them look at bit neater.

Using a spoon spread 3 tablespoons of basil pesto over the pastry base. Line the tart with the sliced beetroot and crumble over the feta. If you have any left over pesto, add the extra amount on top of the beetroot. Add the sliced red onion rings on top. Bake for 45 to 60 minutes.

Let the tart cool for 5 minutes before taking it out of the tin and slicing. Drizzle with good quality olive oil and fresh basil leaves.

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Enjoy!

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