Thermomix Beetroot Feta Tart

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Make this delicious Thermomix Beetroot Feta Tart at home for the whole family. It is a healthy recipe that is easy to prepare in your Thermi. Making a tart for dinner is such a nice idea, especially when you are a bit tight for time. You can easily prepare it in advance and finish the cooking process when you need it. This Thermomix beetroot feta tart is packed with healthy ingredients (apart from cream). Spinach is one of the super tasty ingredients in this recipe and if you aren't convinced spinach is for you, I suggest reading this interesting article that was written by my blogging friend Helen who really knows her stuff when it comes to science backed health and nutrition facts. It contains fresh beetroot for a lovely colour and crunch, spinach to boost vitamin and magnesium levels and caramelised onions for added sweetness. Just a beautiful combination of ingredients make this tart a great success at your dinner table. And the great news is, you can save it for the next day and have it cold. Have you got a favourite savoury tart that you like to make? Leave me a comment, I would love to hear your twist on this healthy tart. This Thermomix beetroot feta tart is so simple to prepare and if you have a gathering coming up, it can be a great party snack. The shortcrust pastry is the key to this delicious savoury dinner. It is called shortcrust because the time it takes to prepare is supposed to be short. Kneading too long or overworking it will worsen the quality. An important clue to make shortcrust pastry well is to chill before using it. That allows the butter to refrigerate and the dough to relax. When you are lining the tart dish, the trick is to roll out the pastry about 5cm in diameter longer than your tart dish and, using your rolling pin, rolling it up on the rolling pin. Then simply start at one end of the tart dish and roll over to the other end. Leave some extra dough overlapping the edge of the tart dish. That makes a perfect crust later on as it will shrink in the oven slightly. Cut the leftover crust off once baked and your Thermomix beetroot feta tart is perfect.

Ingredients

Shortcrust Pastry:

  • 225 g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 60 g butter
  • 1 egg yolk
  • 60 g water

Thermomix Beetroot Feta Tart:

  • 400 g raw beetroot washed and peeled
  • 1 onion peeled and quartered
  • 2 thyme sprigs
  • 20 g olive oil
  • 1/2 tsp salt
  • 10 g balsamic vinegar
  • 10 g brown sugar
  • 30 g baby spinach
  • 2 eggs
  • 300 g double cream
  • 200 g feta cheese

Instructions

  1. For the pastry place the flour, baking powder, salt, butter and egg yolk in the mixing bowl. Knead 2 Min. / . While kneading, add 60g water in a thin stream until the mixture resembles a dough. You may not need all the water.
  2. If you don't have a Thermomix, place the dry ingredients in a bowl. Mix with the butter until it resembled breadcrumbs. Then add the water and knead until you have a smooth dough.
  3. Remove from the bowl and form into a ball. Wrap in clingfilm and chill for 30 minutes.
  4. For the filling chop the beetroot in large chunks. Place in the bowl blitz 2 Sec. / Speed 5. Remove and place in a bowl until later.
  5. Rinse the mixing bowl.
  6. Preheat the oven to 180°C.
  7. Place the onion, thyme, olive oil, salt, balsamic vinegar and brown sugar in the bowl. Chop 3 Sec. / Speed 5. Then cook 5 Min. / 100°C / Speed 0.5 no measuring cup.
  8. Add the baby spinach and stir 30 Sec. / Reverse speed 2. Remove and pour in a bowl.
  9. If you don't have a Thermomix, chop the onion finely. Then place it in a frying plan with the olive oil, salt, balsamic vinegar and brown sugar. Fry on medium heat for 5 minutes. Then stir in the baby spinach and place on a plate.
  10. Clean the mixing bowl.
  11. To make the tart shell, remove the dough from the fridge and place on a floured surface. Roll out to a large circle and line the 27cm tart dish. Prick the bottom with a fork and chill for 15 minutes. Then cover with a piece of greaseproof paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and greaseproof paper and bake again for a further 5 minutes.
  12. Meanwhile, crack the eggs and pour the double cream in the mixing bowl. Combine 20 Sec. / Speed 3. Remove and place aside.
  13. If you don't have a Thermomix, place the eggs and double cream in a bowl. Whisk until smooth.
  14. To assemble the tart, first scatter the onion spinach mixture in the tart dish, the sprinkle over the beetroot, pour in the double cream-egg mixture and finish off by crumbling the feta cheese on top.
  15. Bake in the oven for 35-45 minutes. Then remove, place on a cooling rack or serve hot immediately. Enjoy!

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43 Comments

  1. KERRI-ANNE on February 29, 2016 at 1:04 pm

    THIS LOOKS AMAZING…MUST TRY TOMORROW

    • admin admin on February 29, 2016 at 1:08 pm

      Yay. I’m glad you like it. Tell me how it goes 🙂

  2. Patricia on March 7, 2016 at 10:31 pm

    Thank you for sharing this wonderful recipe! It tastes absolutely amazing
    I subbed part of the flower with freshly ground wheat.
    I don’t know if it is due to my oven, but the quiche took way longer than 35 minutes to bake. It was in the oven for approximately one hour. Preparing and assembly took some time, too, so we had quite a late dinner. But the taste is well worth it.

    • admin admin on March 8, 2016 at 6:50 am

      Hi Patricia, my I’m glad you enjoyed it and nice idea with the freshly ground wheat. My oven is a very hot and fast one so could be that in other ovens it may take longer but I might try it again and adjust the baking time 🙂 thanks for your great feedback.

  3. Debbie on May 28, 2016 at 10:47 am

    Have just made this now & it looks devine. It’s been cooking for 30 min & it’s still wobbly and not cooked in the middle. So popping it back in for another 10min hoping it won’t burn.
    I am serving it tomorrow, how do u think it will go being served cold or pop it in the oven for 20min to heat it up?

    • admin admin on May 28, 2016 at 10:51 am

      Hi Debbie, amazing! Sounds great. The baking time always depends on the oven I have quite a fast cooking oven 🙂 serving cold sounds amazing. I would serve with a bit of salad on the side. I’m sure it will go down a treat.

  4. Fran on May 29, 2016 at 3:23 am

    I wonder if it’s possible to freeze this tart? I love Beetroot but my family does not!

    • admin admin on May 29, 2016 at 5:25 am

      I would say you can. It would be best if you freeze it unbaked because then you can bake from frozen. Or bake it and divide it in portions to freeze. Put the tart pieces in the oven from frozen to reheat 😉 hope that helps.

      • Shaley on July 21, 2017 at 3:23 am

        Would you need to still blind bake pastry first before adding filling to freeze uncooked?

        • admin admin on July 23, 2017 at 6:59 pm

          It totally depends on you 🙂 I would personally blind bake but have had great results without as well x

  5. Gemma on June 7, 2016 at 9:41 am

    Oh my… That was delicious!!!! Even my partner said yum that’s nice I want seconds and he seriously never comments on my cooking.

    Agree with the hour cooking time.

    • admin admin on June 7, 2016 at 9:42 am

      Amazing! Sounds great. I’m so glad you and your husband both liked it.

  6. skza on June 12, 2016 at 4:45 am

    Could you leave the egg out?
    Or substitute it?
    Thanks

    • admin admin on June 12, 2016 at 5:08 am

      Hi 😉 you could leave the egg out however it would just crumble apart much easier. I would give it a try with the liquid in a can of chickpeas which resembles eggs a lot. 😉 hope that helps.

      • skza on June 12, 2016 at 11:40 am

        Thank you

  7. Joanne T Ferguson on July 2, 2016 at 9:25 am

    G’day! This looks amazing! Is there any way to make this ahead of time and reheat without drying it out? Thank you!

    • admin admin on July 2, 2016 at 9:27 am

      Hi Joanne, yes of course. You can bake it for 10 minutes less and when you are ready to eat just finish baking it for the remaining time to have a freshly baked tart that isn’t too dry. Hope that helps.

      • Joanne T Ferguson on July 9, 2016 at 9:30 am

        Thank you and it is now on my list to do! I will let you know how I go! Very helpful indeed!

  8. pamela smith on August 7, 2016 at 3:33 am

    I HAVE MADE THIS SEVERAL TIMES FANTASTIC !!!!!!!!!

  9. Joanne T Ferguson on October 2, 2016 at 5:15 am

    This is still on my list. When I blitz the beetroot, do I drain it and dry it well from the juices? Thank you!

    • admin admin on October 2, 2016 at 6:53 am

      Hi Joanne, you can do but you don’t have to 🙂 x

  10. Sarah Fishburn on October 13, 2016 at 3:56 pm

    Delicious! I added some chia seeds and parmesan cheese to the pastry = amazing!
    I also made a smaller tart so had lots of beetroot left over. Will use for a choc beetroot cake or muffins!
    Sprinkled parmesan cheese on top also.

    • admin admin on October 13, 2016 at 7:48 pm

      Sounds amazing 🙂 xx

  11. Linda on October 27, 2016 at 2:06 am

    Hi Sophia – This was absolutely delish. Husband very impressed, said if he was given this dish in a high quality restaurant he would be very pleased! I believe this Tart will become a family staple in future. Thank you so much for sharing this high quality recipe. Warm regards, Linda from South Australia.

    • admin admin on October 27, 2016 at 5:57 am

      Awesome Linda I’m so glad 🙂 x

  12. Joanne T Ferguson on November 28, 2016 at 5:54 am

    WHOO HOO Sophia! What a BIG hit this recipe was as included in one of the many dishes made for our Thanksgiving party!
    I was adventurous and did not do a trial run, as I already knew it would be great!
    I hope you don’t mind me adding some hints and tips that worked for me:
    1) I used 100% Natural Beetroot (already cooked) found in Woolworths, which saved me heaps of time and when blitzed, worked well and did not stain the bowl if anyone is concerned.
    2) LOVE the pastry and for me, I made it thin based on personal preference.
    3) I lightly oiled sprayed the bottom of the fluted oval pan making it easier for pieces to lift out easily.
    4) As your recipe suggests, mine also took 25 minutes and was lightly golden brown on top!
    5) I didn’t stress on the day about heating it it and served it at room temperature with salads…
    Thank you for your recipe being one of the many highlights on the day! HIGHLY recommend!

    • Joanne T Ferguson on November 28, 2016 at 5:55 am

      NOTE: my comment needs amending to read 35 minutes and not 25 minutes; will fire the typist letter and think the Silly Season has begun!

  13. Elke on December 30, 2016 at 9:54 am

    Hi Sophia, thank you for this recipe! The tart was great both visually& it tasted sensational.

  14. stella on January 7, 2017 at 5:33 am

    hi sophia thankyou for this delicious tart i have tried it twice & i don’t know why i’m failing
    each time i check to make sure i can’t see any cracks in the pastry as soon as i pour in the cream & egg it leeks out the bottom
    i am a novice at making pastry only just started when i got my thermie
    hope you can shed some light my way
    it still taste’s amazing

    • admin admin on January 15, 2017 at 12:21 pm

      Hi Stella, I am so sorry to hear that. Perhaps it is about rolling it out a bit wrong. Have you checked out y Youtube video on shortcrust pastry? Maybe that will help. I think that is the issue. I will be putting a tutorial up soon for shortcrust pastry so hopefully that will help. 🙂 xx

  15. Gosia on January 26, 2017 at 6:55 am

    Hi, can I use a lighter cream? Could it work with sour cream (12-18%)? Where I live the heaviest cream is 36%. BTW great recipe! Beetroot + feta = <3

    • admin admin on January 26, 2017 at 7:01 am

      Hi Gosia I’ve actually never tried it but 38% cream should work fine. If not try sour cream and maybe an egg 🙂 x

  16. Melinda on March 27, 2017 at 5:21 am

    Hi, This is an amazing recipe. I have made it once a week, I’m starting to make two at a time just because it runs out so quickly. Thank you for this recipe.

    I add extra spinach as our family likes spinach, and I Mix in a dash of normal tasty cheese

  17. Gabrielle on April 5, 2017 at 10:36 pm

    Do you think you could substitute plain low fat greek yoghurt for the double cream? Calorie conscious foodie here!!

    • admin admin on April 9, 2017 at 8:15 am

      of course 🙂 xx

  18. Jess on June 25, 2017 at 10:52 am

    Could you use pre-cooked or tinned beetroot instead of raw?

    • admin admin on June 25, 2017 at 10:53 am

      Yes you could use pre cooked, they will just go a little softer and perhaps chop a bit finer. X

  19. Chris on August 15, 2017 at 11:49 am

    Great Sussess thank you Sophia.
    After reading the comments on cooking time I added an extra egg and cooked perfectly in 45 minutes

  20. Denise on September 2, 2017 at 7:09 am

    Do you think I could use Filo pastry instead?
    Thanks

    • admin admin on September 12, 2017 at 7:03 am

      Sure , sounds delicious 🙂 x

  21. Alexis on January 8, 2018 at 5:56 am

    I cannot see the instructions on how long and what speed to process the beetroot. Help!

    • admin admin on January 11, 2018 at 10:55 am

      H Alexis, it states it in the recipe 🙂 2 Sec. / Speed 5. x

  22. Sharon Curmi on February 14, 2018 at 12:42 pm

    I don’t have a thermomix but I tried it for my little one as he loves to eat and experiment with food 🙂 He absolutely loved it!

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