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Wood Fired Beetroot and Feta Tart

Our wood fired beetroot and feta tart is the perfect lunch treat to enjoy on a warm afternoon. It’s full of light and fresh flavours and the feta really finishes off the dish, not to mention tastes delicious!

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  • 2 large beetroot (400g) peeled and grated
  • 1tbsp olive oil
  • 1 red onion, sliced
  • 65ml balsamic vinegar
  • 2tsp thyme leaves
  • 1tbsp brown sugar
  • 150g feta cheese
  • 2 eggs, beaten
  • 150ml double cream
  • Thyme Sprigs
  • Herbs to serve

 For the pastry

  • 200g plain flour
  • 100g unsalted butter, chopped

Firstly you can get started on your pastry. Whiz together the flour, butter, and a pinch of salt until the mixture resembles breadcrumbs. Add 60ml of chilled water and process until everything comes together as a ball. Leave to chill for 15 minutes.

Next lightly grease a 23cm loose bottom tart pan, roll out your pastry and place in the bottom of the pan.

Now it’s time to get your wood fired oven ready. Fire up your oven to it’s optimum temperature and leave to cool until the oven reaches 180-200°c. Line your pastry with baking beads and blind bake in your wood fired oven for around 10 minutes. Remove the baking beads and pop back in to bake for another 5 minutes until the pastry is golden brown. Take it out of your wood fired oven and leave to cool.

Whilst your pastry is cooling, you can get started on your filling. Heat the oil and fry in a pan over a medium heat. Add your onions, 1tsp of salt and simmer for 8-10 minutes until soft. Place in the beetroot, vinegar, thyme, brown sugar and 250ml of water and cook for another 15 minutes until thick and tender. Cool the mixture.

Once your beetroot filling has cooled, spread it into your tart base and crumble over the feta cheese. Whisk the egg and cream together and pour into the case. Scatter with a little more thyme and bake in your wood fired oven for 30-35 minutes until set.

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