caramelized onion and beet tart
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Caramelized Onion Beet and Feta Tart with YouTube Video

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For my latest YouTube video, I made one of my favourite quiche-like tarts. I came up with this recipe while doing my Great British Bake-Off bake along back in the fall.

For this recipe, I used my easy pat-in-the-pan tart crust. The filling is made of onions and beets that are caramelized on the stove for 30 minutes and then combined with a bit of balsamic vinegar and some chopped rosemary. The filling is then spread over the bottom of the cooled tart shell and topped with a mixture of egg and half and half cream. After that, the tart is baked for 30-35 minutes.

Once the tart is baked, it ends up with the colours of a sunrise with the yellow from the eggs and the purple-red from the beets. This pretty tart is lovely for a vegetarian dinner along with a salad.

caramelized onion and beet tart
Yields: 6 Servings Difficulty: Easy Prep Time: 1 Hr 5 Mins Cook Time: 51 Mins Total Time: 1 Hr 56 Mins
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Caramelized Onion, Beet and Feta Tart

The slow and low caramelization process of the onions and beets adds deep and rich flavours to this savoury tart recipe. The easy pat in the pan crust makes this a perfect tart for novice pie bakers! Both the filling and the crust may be prepared up to a day in advance. The tart shell should be covered in plastic wrap and stored at room temperature and the filling should be kept covered in the fridge. A 9-inch tart pan with a removable bottom is recommended for this recipe.


0/15 Ingredients
Adjust Servings
    For the Crust
  • For the Filling


0/13 Instructions
    For the Crust
  • Pulse the flour, sugar and salt in a food processor until combined, about 4 pulses.
  • Scatter the butter over the flour and pulse until the mixture resembles coarse sand, about 15 pulses.
  • Add 2 tbsp water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 tbsp more water if dough will not form clumps.
  • Transfer the dough to a 9-inch tart pan with removable bottom and press evenly over the bottom and up the sides of the pan. Lay a sheet of plastic wrap over the dough and smooth out any bumps or shallow areas. Plate the tart pan on a plate and freeze for 30 minutes.
  • Adjust an oven rack to the lower-middle position and preheat oven to 375F/190C. Place the frozen tart shell in the pan on a baking sheet. Lay a piece of heavy-duty aluminum foil over the top and press gently to cover the tart shell. Fill with pie weights.
  • Bake for 30 minutes, then remove foil and continue baking for another 5-10 minutes until the shell is golden. Let cool 15 minutes on a wire rack. Leave the oven on.
  • For the Filling
  • Meanwhile, heat the olive oil in a 12-inch skillet over medium heat. Add onions and cook, stirring, until onions are softened and translucent.
  • Add beets, rosemary and 1/2 tsp salt. Continue cooking over medium heat until most of the moisture has evaporated and the ingredients have significantly reduced in volume, about 30 minutes.
  • Add balsamic vinegar and saute for 2 more minutes. Allow the mixture to cool to lukewarm.
  • Once the filling ingredients have cooled, spread them over the bottom of the baked tart shell. Sprinkle feta cheese over top of the beet mixture.
  • Whisk together eggs, cream, pepper and 1/4 tsp salt in a liquid measuring cup. Pour evenly over the beet mixture.
  • Bake until the centre of the tart is firm to the touch, about 20-25 minutes.
  • Cool on a wire rack for 10 minutes. Remove the tart pan ring and place tart on a serving plate.

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