Gluten-Free Beetroot and Feta Tart

Sliced Gluten Free Puff Pastry Feta Beetroot Tart on a board surrounded by fresh herbs.

5 from 1 vote

Gluten-Free Beetroot and Feta Tart

This Gluten-Free Beetroot and Feta Tart with Caramelised Red Onions is made with a puff pastry and is a very easy meal to prepare and makes an excellent light lunch.

Prep Time30

Cook Time20

Total Time50

Course: lunch

Cuisine: British

Servings: people

Calories: 366kcal

Author: Georgina Hartley

Ingredients

280 g gluten-free puff pastry homemade puff pastry
2 teaspoons tapioca flour for dusting if using homemade puff pastry
10 g unsalted butter
1 red onion peeled and diced
1 tablespoon almond flour ground almonds in UK
125 g feta crumbled
125 g cooked beetroot diced
½ teaspoon dried oregano
⅛ teaspoon flaky sea salt
1 egg yolk + ¾ teaspoon milk to make egg wash
2 teaspoons honey
Fresh basil and mint to serve

Metric - US Customary

Instructions

First make the caramelised onions by melting the butter in a small saucepan. Add the onions and cook on a low heat for about 15 minutes until translucent and catching at the edges. Remove from the heat and allow to cool.
If you are using a ready rolled puff pastry sheet then jump to the Making the Tart section. If you want to use homemade puff pastry then follow the instructions for making the pastry (you will need about half the total amount for this recipe).

Homemade Puff Pastry

Once you have made the pastry and it has been chilling in the fridge then weigh out the correct amount.
Take 2 sheets of baking parchment, lay one sheet down and dust lightly with tapioca flour. Place the block of puff pastry in the centre, then dust over with tapioca flour.
Place the second sheet of baking parchment over the pastry block. Smack the puff pastry with a long wooden rolling pin to flatten out the pastry.
When the pastry becomes more pliable then start rolling, widthways first, then lengthways, to an even rectangle. It should be about 30cm x 20cm, 4-5mm thick. Make sure the pastry doesn’t stick to the parchment by lifting the pastry occasionally and dusting with more flour where necessary.
When the right size has been reached then remove the top layer of parchment and trim the edges of the pastry so they are straight.

Making the Tart

Transfer the pastry sheet onto a lined large baking tray.
Score the edges of the pastry ¾ inch from edge and prick the pastry all over the centre. Place into the fridge for 15 minutes to chill.
Pre-heat oven to 220°C / 200°C fan assisted / gas mark 7 / 425°F.
Make the egg wash by whisking together the egg yolk and milk.
Assemble all the ingredients ready to finish off the tart so the pastry is not out of the fridge for long, the almond flour, cooled onion, feta, diced beetroot, oregano, salt and egg wash.
Remove the pastry base from the fridge and brush the edges with the egg wash.
Scatter over the almond flour across the centre of the pastry evenly (not the edges).
Then add the filling, right up to the scored edges of the pastry. The filling will shrink as it’s baking so you don’t want a naked border. Scatter over first the onions, followed by the beetroot, then the feta, then sprinkle over the oregano and salt.
Place the tart in the centre of the oven and immediately turn the heat down to 200°C / 180°C fan assisted / gas mark 6 / 400°F and then bake for 20-25 minutes until the pastry is golden brown.
Finally drizzle over the honey and scatter over the mint and basil leaves.

Video

Notes

Puff pastry. You can use shop bought ready-rolled gluten-free puff pastry. However, I recommend using my Homemade Gluten-Free Rough Puff Pastry recipe. It’s quicker and easier to make than you think and really gives the best results for this recipe.

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.

Preventing a soggy crust. It is inevitable that the pastry underneath the filling won’t puff up the same as the edges but that doesn’t mean it should be soggy. The very base of the crust should still be crisp. Scattering the almond flour prior to adding the topping will help absorb any excess moisture.

Almond flour. This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.

Make ahead. You can make the tart 48 hours prior to serving. Store the baked and cooled tart in the fridge and re-heat at 200°C / 180°C fan assisted / gas mark 6 / 400°F for 5-10 minutes in the oven.

Freeze. To freeze before then assemble the tart exactly as per the instructions and flash freeze on a baking tray for 8 hours. Once frozen you can double wrap in plastic wrap (cling film) and aluminium foil and store for up to 2 months in the freezer. You can bake directly from frozen, just add a few more minutes to the oven time. To freeze after baking then allow the tart to fully cool then freeze as above. You don’t need to thaw you can re-heat in the oven directly from frozen for 10-15 minutes.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of tart, assuming the tart is cut into 6 servings.

Nutrition