Roasted Beet and Whipped Feta Tart
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Cook time: 
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Serves: 2 9-inch tarts
  • 5 medium beets (chioggia, if you can find them)
  • 3 tablespoons extra-virgin olive oil, plus more to drizzle (optional)
  • 1 tablespoon white wine vinegar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (400g) package frozen puff pastry, thawed in the refrigerator
  • 1 egg
For the Whipped Feta:
  • 8 ounces feta cheese, room temperature (Greek or French recommended)
  • 4 ounces cream cheese, room temperature
  • 1 small garlic clove, minced or grated
  • 2 teaspoons lemon zest (from 1 lemon)
  • 3 tablespoons minced fresh chives or scallions, divided
For optional garnish:
  • 1 or 2 small peeled beets, raw, shaved thin
  • 2 tablespoons chopped pistachios
  • 2 tablespoon chopped fresh mint leaves, chives or basil
  1. Preheat oven to 375°F. Wash the beets in cold water to remove any dirt and trim off the top and bottom. Set one small beet aside to shave raw (optional), and lay the rest of the beets on a large sheet of aluminum foil. Wrap the beets in the foil to seal them in, then place the foil on a baking sheet and bake until the beets are tender and easily pierced with a paring knife, 45 minutes to 1 hour. Let the beets cool until you can handle them, then use a paper towel or the back of a spoon to rub the skins off.
  2. Slice the roasted beets into thin rounds and add them to bowl. Add in the olive oil and vinegar, and a pinch of salt and pepper and toss gently to coat. The beets can be roasted and marinated up to a day ahead. If using, peel the raw beet and, using a mandolin or sharp knife, shave rounds as thinly as possible and set them aside.
  3. While the beets are roasting, make the whipped feta. Crumble the feta into the bowl of a food processor and add the cream cheese, garlic and lemon zest. Puree, scraping down the sides as needed, until the feta is very creamy and smooth, about 2-3 minutes. Transfer to a bowl and stir in 2 tablespoons of the chives and a little black pepper. The whipped feta will keep in an airtight container in the refrigerator for up to 3 days.
  4. This recipe makes two 9-inch tarts, so you’ll need two 9-inch pastry circles. Roll out the sheet(s) of puff pastry on a lightly floured surface and cut into two 9-inch circles (it helps to use a 9-inch pie tin as a guide). Place them on a parchment lined baking sheet. Without cutting through the pastry, score a 1-inch border around the edges with a sharp knife, then prick the center of the pastry all over using a fork. Beat the egg in a small bowl and brush the edges of the pastry. Bake in a preheated oven for 15 to 20 minutes. until the pastry is golden brown and the edges are puffed.
  5. Let the pastry cool for 10 minutes, then spread half the whipped feta over the center of each tart. Cover the tarts with slices of the roasted beets, then scatter over some mint, pistachios and shaved raw beet, if using. Serve hot or room temperature.
Recipe by Nerds with Knives at