Beet And Feta Tart

Name: Beet And Feta Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters packed cup chopped beet greens; 59 milliliters creme fraiche or sour cream; 1 medium fennel, trimmed and cut into very thin slices; 113 grams feta cheese, crumbled; 1 Juice a lemon; 2 teaspoons olive oil, plus more to finish; 2 sheets puff pastry, thawed; 6 servings Salt and freshly ground pepper; 2 Tbsps finely chopped shallots

Beet And Feta Tart is a vegetarian recipe with 6 servings. One portion of this dish contains roughly 8g of protein, 31g of fat, and a total of 434 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have salt and pepper, feta cheese, shallots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 375 degrees.

Equipment you will use

Oven

Cut the greens off of the beets. Reserve the greens and trim the beets. Wrap each beet individually in aluminum foil.

Ingredients you will need

Greens

Beet

Wrap

Equipment you will use

Aluminum Foil

Place all of the wrapped beets on a rimmed baking sheet and roast until tender all the way through, about 40 minutes (though time will very depending on the size of your beets).

Ingredients you will need

Beet

Equipment you will use

Baking Sheet

Remove beets from oven and set aside to cool completely. If making the tart immediately, leave the oven heat on 375.

Ingredients you will need

Beet

Equipment you will use

Oven

While the beets are roasting, prep the beet greens: holding the stem with one hand, run the fingers of your other hand down the step to remove the tender leafy part from the tough stem. Wash greens and chop. Set aside 1 packed cup and reserve any remaining for another recipe.

Ingredients you will need

Beet Greens

Greens

Beet

In a medium pan, heat olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add shallots and saut until soft and fragrant, about 2 minutes.

Ingredients you will need

Shallot

Add greens and continue cooking until wilted, about 2 minutes. Set aside until slightly cooled.

Ingredients you will need

Greens

Line a baking sheet with parchment paper and, on to it, unroll the the puff pastry dough. Over lap the two piecesone full sized, the other half sizedpressing them together at the seams. Make a rim by folding the edges of the pastry dough in by inch and pressing down gently. Using a fork, poke holes all over the pastry.

Ingredients you will need

Puff Pastry Dough

Pastry Dough

Equipment you will use

Baking Paper

Baking Sheet

Stir creme fraiche or sour cream into cooled greens and season with salt and pepper to taste. Unwrap cooled beets and, using your hands or a paring knife, peel the skin off and trim any hard bits. Slice beets into 1/4 slices.

Ingredients you will need

Salt And Pepper

Sour Cream

Greens

Beet

Equipment you will use

Knife

Top prepared dough with an even layer of greens.

Ingredients you will need

Greens

Dough

Layer thin slices of fennel on top. Nestle beets on top of the fennel, pressing them gently into the dough. Cover the entire area inside the rim with beets. Scatter crumbled feta around the top of the tart and bake until the pastry is puffed and golden brown, about 25 minutes.

Ingredients you will need

Fennel

Beet

Dough

Feta Cheese

Equipment you will use

Oven

Squeeze juice of 1/2 a lemon and drizzle olive oil over the finished tart.

Ingredients you will need

Olive Oil

Juice

Lemon

Sprinkle with more salt to taste and fresh thyme.

Ingredients you will need

Fresh Thyme

Salt

Serve warm.*Note: Reserve some of the plain roasted beets and puree with (pasteurized only) feta cheese or plain yogurt for babies as young as 6 months old. Children 8- to 10-months-old safely managing finger foods can share this tart as prepared, just cut into age appropriate bite sizes and consider skipping the final sprinkling of salt.

Ingredients you will need

Plain Yogurt