Beetroot Tart Recipe With Feta and Thyme

Beetroot, feta and thyme tart

  • serves 6
  • Easy

This beetroot, feta and thyme tart looks amazing and tastes delicious, too. It requires a bit of time, but the recipe itself is really easy. It's vegetarian, and serves six, so it's perfect for summer entertaining. Beetroot's main season runs from July until January, so you've got plenty of time to enjoy them.


Try this beetroot, feta and thyme tart then also check out our beetroot tarte tatin.



  • beetroot 400g, scrubbed very clean
  • olive oil
  • red onion 1, finely sliced
  • puff pastry 300g block
  • egg 1, lightly beaten
  • balsamic vinegar 3 tbsp
  • feta 150g, crumbled
  • thyme 1 sprig, leaves stripped, plus more to serve


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Trim and quarter the beetroot (wear gloves if you don’t want pink hands) and put the pieces in a roasting tin, drizzle over some olive oil and roast for 30 minutes. Add the onion and roast for a further 20 minutes. Leave to cool a little. Put a flat baking sheet in the oven.

  • Step 2

    Roll the pastry out into a large rectangle and score a 1cm border around the edge. Put on another baking sheet and brush the edge with egg. Crosshatch the centre with a sharp knife but don’t cut all the way through. Peel the skin off the beetroot wedges if you like, and cut each piece into 2 or 3. Toss the beetroot in the balsamic and scatter it over the tart, along with the onion, feta and thyme leaves. Season the top well. Put the tart tray on top of the baking sheet and bake for 20-30 minutes or until the pastry is puffed and golden. Push down the center if it has ballooned up. Scatter with more thyme leaves.

Try our easy savoury tart recipes here

Asparagus Frangipane Tart Recipe with Cherry Tomatoes

Nutritional Information

  • Kcals 316
  • Fat 18.9g
  • Saturates 9.4g
  • Carbs 26g
  • Fibre 2.2g
  • Protein 9.5g
  • Salt 1.5g