French Beetroot and Feta Tart. Once you make it, you'll make it often
French beetroot and feta tart is a rather time-consuming dish, but well worth the effort. For an easier recipe, you can use ready-made puff pastry. Be sure to choose one with real butter!
Ingredients · Servings 3-4 people
- 250 g butter
- 100 ml of water
- half a teaspoon of salt
- 200 g wheat flour
- 4 medium-sized beets
- 200 ml Greek yogurt
- 3 eggs
- 2 cloves of garlic
- 100 g Feta cheese
- salt, pepper (to taste)
- olive oil (for baking beets)
- a handful of corn salad (for decoration)
Method · 2 h
- Dissolve about ½ teaspoon of salt in water. Combine with flour and 50g of melted butter. Knead the ingredients into a smooth dough. Form it into a ball, wrap it in plastic wrap, and refrigerate for 2 hours. Roll out the remaining butter (at slightly below room temperature) between two sheets of parchment paper into a rectangle about 1 cm thick. Refrigerate until firm.
- Roll out the chilled dough into a large circle. Tightly wrap a sheet of butter around it (seam the edges). Roll out the resulting "envelope" into a rectangle, the longer side of which is three times the shorter side. Fold the rectangle into thirds and refrigerate for two hours. Repeat the rolling, folding, and chilling process several times. This will create a sheet of homemade puff pastry.
- Scrub the beets thoroughly. Brush each one with olive oil, season with salt and pepper, and wrap in aluminum foil. Bake in an oven preheated to 190°C (350°F) for about 1.5 hours. When the beets are soft, peel them and cut them into slices.
- Blend the yogurt with 2 eggs and pressed garlic cloves. Season with salt and pepper to taste. Dice the feta cheese.
- Roll out the puff pastry and shape it into a rectangle about 7-8 mm thick. Place it on a baking sheet lined with baking paper. Spread the yogurt mixture over the pastry (leaving a 1.5 cm border). Evenly distribute the beetroot slices and cheese cubes over the pastry. Brush the edges of the pastry with beaten egg. Bake in an oven preheated to 190°C (350°F) for about 30 minutes. Serve the tart garnished with a corn salad.
