This Scandinavian beetroot tart is a vibrant, delicious combination of slightly sweet beets, aromatic fennel, and a creamy mixture of crème fraîche and feta cheese.
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Why This Recipe Stands Out
We love a good tart, and this Beetroot Tart is one of our favorites. The combination of flavors and textures is just unbeatable. Here's why we think you'll love it too:
- Perfect for a Crowd: This tart is perfect for serving a crowd, be it a brunch or a family get-together. It's one that always impresses.
- Easy to Make: While it looks impressive, the recipe is actually quite easy to make, especially if you're used to making tarts. We've included step-by-step instructions to make it even simpler.
- Vegetarian: Whether you're a vegetarian or just looking to add more plant-based meals to your diet, this tart is a winner.
- Great for Parties: The combination of beets, fennel, and dill is not only delicious but also a little bit unexpected, making it a perfect party dish.
- Beautiful Presentation: The vibrant colors of the beets and the fennel fronds make for a stunning presentation, making this tart a great addition to any table.
Key Ingredients
- Raw Beets – These are the star of our recipe. They add a beautiful earthy sweetness and a vibrant color to the tart.
- Fennel Bulbs – Fennel has a subtle anise flavor that pairs beautifully with the beets. It adds a refreshing crunch to the tart.
- Crème Fraîche and Milk – The combination of these two creates a creamy, custard-like filling that perfectly complements the earthy flavors of the beets and the freshness of the fennel.
- Feta Cheese – It's crumbled into the filling, adding a salty kick and a creamy texture.
- Walnuts – These are chopped and sprinkled on top of the tart before serving. They add a nice crunch and a nutty flavor that pairs well with the other ingredients.
Substitutions and Variations
This beautiful beetroot tart is as delicious as it is stunning. Here's how you can switch things up and add your own twist:
- The Filling: The filling for this tart is super versatile. Instead of Feta cheese, you can use goat cheese or even a creamy blue cheese like Gorgonzola. If you are not a fan of dill, you can easily use thyme or rosemary for a different flavor profile.
- The Crust: The crust is a delicious buttery base for the earthy beetroot and tangy feta. If you're short on time, you can use store-bought pie crust. If you're looking for a gluten-free option, you can substitute the all-purpose and whole wheat flour with a gluten-free all-purpose flour.
How to Make Beetroot Tart
Step 1: Cook beets in a pot of water for about an hour. Let them cool, peel, and thinly slice.
Step 2: Combine flour, butter, and salt in a standing mixer. While mixing, add egg yolk and water. Form the dough into a ball and refrigerate for 30 minutes.
Step 3: Cut the fennel bulb lengthwise and remove the core. Thinly slice and sauté in olive oil. Add balsamic vinegar and cook for 2 more minutes.
Step 4: Roll out the dough and place it into a tart pan. Prick the dough with a fork and bake for 10 minutes.
Step 5: In a medium bowl, combine crème fraîche, milk, Feta, dill, salt, pepper, and eggs. Evenly lay sauté fennel across the tart base. Add ⅓ of the crème fraîche mixture.
Step 6: Lay the beet slices evenly over the tart and drizzle with the remaining crème fraîche mixture. Scatter the chopped walnuts on top and bake for 20-25 minutes.
Step 7: Sprinkle with the remaining dill and enjoy!
For full list of ingredients and instructions, see recipe card below.
What to Serve with Beetroot Tart
- A simple Swiss Chard Salad is a perfect accompaniment to this beetroot tart.
- Roasted or steamed vegetables such as asparagus, broccoli, or Brussels sprouts can add a healthy, colorful element to your meal.
- Potato dishes like mashed potatoes or scalloped potatoes can be a hearty addition to your beetroot tart.
- A light, refreshing soup such as gazpacho or a chilled cucumber soup can make a great starter for your beetroot tart dinner.
- You can also serve the tart as a starter or side dish alongside a more substantial main course, such as a grilled chicken or fish dish.
Frequently Asked Questions
You can use any variety of beets for this recipe, such as red beets, golden beets, or Chioggia beets. You can even mix and match different colors for a visually stunning tart.
Yes, you can definitely use a pre-made tart crust to save time. If you choose this option, simply follow the instructions on the package for pre-baking the crust before adding the filling.
The tart is done when the filling is set and the crust is golden brown. This usually takes about 20-25 minutes in the oven.
Yes, you can reheat the beetroot tart in a preheated oven at 350°F for about 10-15 minutes or until it's heated through. You can also enjoy it cold straight from the fridge.
The beetroot tart can be kept in the refrigerator for up to 3 days. Make sure to cover it well to maintain its freshness.
Recipe
Beetroot Tart With Fennel, Dill And Feta Cheese
Ingredients
- 3 medium (300 grams) raw beets
- 1 bulb fennel
- 200 ml crème fraîche
- 100 ml milk
- 2 tablespoons dill
- 2 eggs
- 200 grams Feta cheese crumbled
- 2 teaspoons balsamic vinegar
- 25 grams walnuts chopped
- 2 tablespoons olive oil
- salt
- pepper
For the crust
- 1 stick (113 grams) butter slightly softened and cubed
- 150 grams all-purpose flour
- 100 grams whole wheat flour
- 1 egg yolk
- a pinch of salt
- 4 tablespoons ice cold water
Instructions
- In a medium pot, place beets, add water to cover and cook on a medium heat until beets are soft, about 1 hour. You can add more water along the way. When beets are cooked, remove from the water, cool, peel and thinly sliced.
To make a crust
- In a bowl of standing mixer, combine flour, butter and salt. Pulse on a high until combined. While the mixer is running, add the egg yolk and water and process just until all ingredients are mixed. Shape the dough into a ball, cover with a plastic wrap and refrigerate for 30 minutes.
- Meanwhile, chop fronds and stalks off from the fennel and trim the bottoms. Cut the fennel bulb lengthwise and remove the core. Thinly slice.
- Heat 2 tablespoons of olive oil in a medium skillet and on a medium heat. Add sliced fennel and cook until softened, about 5-6 minutes. Add balsamic vinegar and cook for another 2 minutes.
- Preheat the oven to 350 F.
- Remove the dough from plastic and roll it out to an 12-inch circle. Carefully place the dough into a fluted, loose-based round tart pan, approximately 11 in in diameter. Prick the dough with the fork several times.
- Bake for 10 min minutes. Remove from the oven.
- In a medium bowl, combine crème fraîche, milk, Feta, 1 tablespoon of dill, salt and pepper. Beat in 2 eggs. MIx well.
- Evenly lay sautéed fennel across the tart base. Add ⅓ of the crème fraîche mixture. Evenly lay beet slices over the tart and drizzle with the remaining crème fraîche mixture. Scatter chopped walnuts on top and bake for 20-25 minutes.
- Remove from the oven and sprinkle with the remaining tablespoon of dill.
- Enjoy warm or cold!
Notes
Nutrition
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Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Petro says
wanderfool
Amanda Mason says
Wow - absolutely beautiful! Can't wait to try this! Excellent recipe and picture!
Iryna says
Thank you Amanda!
Anne says
This is so pretty! And I'm sure delicious too!
Iryna says
Thank you Anne! It was really good!