Beetroot and feta tartlets

These beetroot and feta tartlets are delicious! The creamy feta perfectly compliments the sweet roasted beetroot in this vibrant canapé.  A wonderful addition to any picnic or gathering on a warm summers day.

  • Prep Time

    20 Minutes
  • Cook Time

    50 Minutes
  • Makes

    15-18 Tartlets


  • 2 large beetroot
  • 2 sheets puff pastry
  • 1 egg yolk, lightly beaten
  • 1 red onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon brown sugar
  • sea salt and freshly ground black pepper

to serve

  • 100g smooth feta
  • 1 tablespoon dill, chopped

You'll Need

  • Multix Bake
  • Multix Alfoil


  1. Preheat oven to 190oC.
  2. Wash and scrub the beetroot to remove any grit and while still wet wrap tightly in two layers of Alfoil, bake in the oven for around 45 minutes or until a skewer can easily go all the way through.
  3. Remove foil and when cool enough to handle, remove the skin from the beetroot by rubbing then dice finely.
  4. Line a large baking tray with Multix Bake. Place each pastry sheet on a sheet of Multix Bake.
  5. Cut rounds out of the puff pastry sheets with a 6cm cookie cutter and leave the rounds on the sheet of bake and remove the off cuts.
  6. Then in the centre of each 6cm round, gently press down with a 4cm cookie cutter cutting about half way through the pastry. Repeat with the second pastry sheet.
  7. Transfer the scored pastry discs to lined baking tray and brush lightly with a little egg yolk and place in the oven for around 20 minutes or until well risen and golden brown.
  8. Remove from the oven, while still warm use the back of a dessert spoon to press down the middle of the pastry disk, creating a small tart. Allow to cool.
  9. Heat the oil in a large fry pan and gently fry the onion until soft and beginning to brown, add the diced beetroot to the pan together with the spices, sugar and balsamic vinegar.
  10. Cook for 10 minutes, season to taste and remove from heat. Spoon the warm beetroot mix into the tart cases then top with crumbled feta and chopped dill. Serve warm or cold as an appetiser or canapé.