Gluten-Free Beetroot and Feta Tart

Earthy beetroot and salty feta cheese is the perfect combination on the best of days but layered onto a base of caramelised onions, sprinkled with herbs and honey then you are really onto a winner.

This easy puff pastry tart is simple to make if you are using a ready-rolled puff pastry sheet. However, if you go the extra mile to make your own gluten-free puff pastry then you really won’t regret it.

No fancy equipment is needed to make this tart and it can be very quick to pull together. I’ll take you through the recipe step-by-step so you can make this Beetroot and Feta Tart with no fuss perfectly first time.

Ingredients Needed

Gluten-free puff pastry. You can use shop bought but I simply must recommend my homemade rough puff pastry as the flavour and texture is superb. It is actually much easier to make than you think. It’s made with 3 gluten-free flours (chickpea flour, cassava flour and tapioca flour) and then just butter and water. No gums or weird ingredients.

Tapioca flour. This is only necessary if you are using homemade puff pastry as you need a little extra for dusting when you are rolling it out.

Butter. We need unsalted so we can control the salt content of the recipe. The butter is needed for cooking the caramelised onions, you can swap for olive oil if you want to avoid the dairy.

Red onion. The first step in the recipe is to caramelise the diced red onions, it only takes about 15 minutes and then you leave to cool before adding onto the tart. It does add a lovely sweet flavour, but you could use white onion instead.

Almond flour. If you are in the UK then almond flour is sold as 'ground almonds' in most major supermarkets. These are blanched and ground almonds - if you are confused then check out this post which discusses how you know you are using the right almond flour for your recipe. The almond flour is needed for scattering over the base of the puff pastry before you add the toppings which helps soak up the excess moisture so it doesn’t soak into the pastry. You can omit or use a little gram flour instead.

Feta. You don’t need any special feta for this recipe. You can swap it out for goat cheese for a milder taste. If you need a vegan alternative, use crumbled tofu (seasoned with lemon juice and salt for tang) or vegan feta made from almonds or cashews.

Beetroot. My favourite beetroot to use for this recipe is cooked beetroot which you can buy vacuum packed from the supermarket. You then just dice it and scatter it on top of the tart. But I’ve also tried this recipe using grated fresh beetroot and beetroot kimchi which also worked very well.

Dried oregano. Oregano is pretty much the only dried herb I allow in my kitchen as I do find they taste dusty. But I have to admit a little dried oregano here seasons the tart very nicely.

Flaky sea salt. You really only need a small pinch just for seasoning. You can omit if your feta is particularly salty.

Egg yolk + milk. Whisk these two ingredients together to make egg wash to brush over the edges of the pastry to give it a lovely golden glaze. You could just use milk if you can’t have egg. And you could use plant based milk if you need to.

Honey. A little extra honey drizzled over the finished tart adds a lovely sweetness. You can omit if you like.

Fresh basil and mint. You can use either herb or both but a little fresh herbs served with the finished tart adds another fresh layer of flavour.

How To Make Beetroot and Feta Tart

For full recipe instructions go to the recipe card at the end of this post.

Caramelised Onions: Melt butter in a small saucepan. Add onions and cook on low heat for 15 minutes until translucent and lightly browned. Remove from heat and allow to cool.

Puff Pastry (Skip if Using Ready-Rolled): Follow homemade puff pastry instructions and chill. Weigh out the required amount. Place between two sheets of baking parchment, dust with tapioca flour, and flatten with a rolling pin. Roll into a 30cm x 20cm rectangle, 4-5mm thick. Trim edges straight.

Both Homemade and Store Bought Pastry: Transfer the puff pastry sheet to a lined baking tray. Score a ¾-inch border and prick the centre with a fork. Chill for 15 minutes.

Preheat the Oven: Set to 220°C / 200°C fan assisted / gas mark 7 / 425°F.

Assemble the Tart: Remove pastry from the fridge. Brush edges with egg wash. Evenly scatter almond flour over the centre. Layer onions, beetroot, feta, then sprinkle with oregano and salt.

Bake the Tart: Place in the oven and immediately lower temperature to 200°C / 180°C fan assisted / gas mark 6 / 400°F. Bake for 20-25 minutes until golden brown. Drizzle with honey and scatter over mint and basil leaves.

More Gluten-Free Recipes You’ll Love

These Gluten-Free Sausage Rolls with Homemade Flaky Pastry are filled with juicy sausage meat sweet with caramelised onions, thyme and a touch of apricot jam. Encased in an easy-to-handle Homemade Gluten-Free Pastry that doesn’t crack and needs no xanthan gum. They are the ideal party or delicious as a light lunch.

This Easy Gluten-Free Cheese Quiche recipe is made with homemade pastry and no xanthan gum. It is creamy, cheesy and silky with a perfectly crisp and buttery gluten-free pastry crust. It’s an excellent base for so many different flavour combinations or delicious just as it is.

This Spanish Sweet Potato Omelette with Feta is rich with flavour and plenty of fresh herbs. Ideal for a light lunch.