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Beetroot, Feta and Walnut Tarts

Beetroot, Feta and Walnut Tarts

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15 mins + 20 mins
serving size icon
Serves 4
Vegetarian Vegetarian


  • 2 onions, thinly sliced
  • 2 Tbsp brown sugar
  • ½ Tbsp mustard seeds
  • ¼ cup water
  • ¼ cup balsamic vinegar
  • ¼ tsp salt
  • 1 sheet of frozen puff pastry, defrosted
  • 450g can of sliced beetroot, drained and diced
  • 75g feta
  • ¼ cup walnuts, chopped
  • 1 Tbsp rosemary sprigs
  • ½ Tbsp olive oil


1. For the onion jam, place the onions, brown sugar, mustard seeds, water, vinegar and salt into a small saucepan and simmer gently for around 45 minutes. Leave to cool.

2. Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

3. Cut the puff pastry into quarters and score a square 1cm border around the edge of each square, creating a ‘frame’. Place each piece of pastry on to the baking paper.

4. Place beetroot in a bowl. Crumble over half the feta, and add walnuts and rosemary. Add oil and toss gently to mix.

5. Spread each pastry square with one heaped tablespoon of onion jam, and a quarter of the beetroot mixture, being careful not to go into the ‘frame’. Repeat with the remaining squares and crumble over the remaining feta.

6. Bake for 20–25 minutes or until the pastry is well risen and golden.

This recipe was sent in by Food to Love


Qty Price
Fresh Produce Onions Brown $2.50 kg
$2.50 kg
Countdown Brown Sugar $1.40 ea
$1.40 ea
Greggs Mustard Seeds Whole $2.10 ea
$2.10 ea
Lupi Vinegar Balsamic
arrow icon exclamation icon Out of stock Out of stock
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Countdown Puff Pastry 1kg $4.50 ea
$4.50 ea
Golden Circle Beetroot Sliced $2.60 ea
$2.60 ea
Food Snob Fresh Cheese Bulgarian Cow Feta $4.00 ea
$4.00 ea
Bulk Foods Walnuts Halves & Pieces Usa $30.00 kg
$30.00 kg
Masterfoods Herbs Rosemary Leaves
arrow icon exclamation icon Out of stock Out of stock
Essentials Olive Oil $5.00 ea
$5.00 ea
Countdown Water Still Spring $0.90 ea
$0.90 ea