Create a Stunning Beetroot and Whipped Feta Tart at Home

A vibrant and sophisticated dish has emerged from the kitchens of NZ House & Garden magazine: the Beetroot and Whipped Feta Tart. This delightful recipe combines a creamy feta filling with a crisp seeded crust, making it an ideal choice for a starter or a filling vegetarian main course.

Ingredients for an Exquisite Tart

To prepare this tart, gather the following ingredients:

**For the Pastry:**
– 250g plain flour
– ½ tsp salt
– 180g cold butter, cubed
– 2 tbsp mixed sesame seeds
– 2 tbsp sunflower seeds
– 2 tbsp flax seeds

**For the Whipped Feta:**
– 200g creamy feta
– 1 cup sour cream
– 2 tsp finely grated orange zest
– 2 tbsp extra virgin olive oil

**For the Beetroot Topping:**
– 4-5 baby beetroot, scrubbed
– 2 tbsp extra virgin olive oil
– 1 tbsp white wine vinegar
– 2 tbsp orange juice
– A pinch of chilli powder
– A handful of fresh mint leaves, torn

Method to Create the Tart

Begin by preparing the pastry. Combine the flour, salt, and butter in a food processor, pulsing until the mixture resembles coarse breadcrumbs. Transfer the mixture to a bowl and incorporate all the seeds. Gradually add a tablespoon of water at a time, mixing with a blunt knife until the dough holds together.

Knead the dough lightly on a clean surface, shaping it into a disc. Wrap it in plastic and refrigerate for 30 minutes. Once chilled, roll out the pastry on a floured surface to a diameter of 30 cm, achieving a thickness of approximately 4 mm. Fit the rolled pastry into a 26 cm fluted, loose-bottom tart tin, pricking the base with a fork. Chill the pastry in the tin for an additional 20 minutes while preheating the oven to 190°C.

To blind bake the pastry, place a large piece of baking paper or foil over it, filling it with rice or baking beads for weight. Bake for 20 minutes, then remove the paper and weights, returning the tart base to the oven for another 15 minutes or until it is crisp and golden brown. Once done, allow it to cool.

Next, prepare the whipped feta. In the food processor, combine the feta, sour cream, orange zest, and olive oil, blending until smooth.

For the beetroot topping, thinly slice the scrubbed beetroot using a mandoline or a sharp knife. In a bowl, toss the beetroot slices with olive oil, white wine vinegar, orange juice, and a pinch of chilli powder, seasoning with salt and pepper to taste.

To assemble the tart, spread the whipped feta evenly over the cooled pastry base. Arrange the marinated beetroot slices on top, garnishing with reserved leaves and torn mint.

This Beetroot and Whipped Feta Tart not only serves up a feast for the eyes but also delivers a delightful mix of flavours and textures that are sure to impress guests or family alike. Enjoy this sophisticated dish as a starter or as a satisfying main course, perfect for any occasion.