Red Onion, Feta and Beetroot Tart


Preparation info

  • Difficulty


  • Serves


    | Makes 1 × 20 cm tart

Appears in

It took me ages to create a gluten-free pastry that wasn’t so crumbly it just fell apart, and I’m so glad I ended up where I did with this one. It’s now my much-loved and foolproof go-to. It’s also really versatile – you can use it with your favourite quiche filling, or add a dash of coconut sugar and you have a sweet pastry to fill (see Millionaire’s Shortbread Tart).

Preparation time 15 minutes
Cooking time 45 minutes (mostly unattended)


Gluten-free tart pastry

  • 150 g almond flour
  • 75 g coconut flour
  • 150 g cold butter or coconut oil
  • 1 egg
  • 1–2 Tbsp cold water, to bind, if needed
  • pinch of salt


  • ½ Tbsp olive oil
  • ½ Tbsp butter
  • 2 medium-sized red onions, chopped
  • 1 tsp chopped fresh rosemary
  • 1 Tbsp balsamic vinegar
  • ½ Tbsp honey (or coconut sugar or rice malt syrup)
  • salt and freshly ground black pepper, to taste
  • 3 medium-sized beetroot
  • 100 g feta cheese, crumbled (or Gorgonzola or goat’s cheese)
  • 3 eggs, lightly beaten
  • ½ cup milk


What to do

  1. Preheat the oven to 180 °C.
  2. For the pastry, blitz the ingredients together in a food processor until the mixture forms a dough, then press into a lightly greased 20 cm tart tin using the back of a tablespoon to smooth out the dough if necessary. Prick the base a few times with a fork and blind bake for 15 minutes, or until lightly golden. Remove from the oven and allow to cool slightly before adding the filling.
  3. For the filling, heat the olive oil and butter in a large heavy-based saucepan over medium heat. When the butter starts to foam, add the onions, rosemary, balsamic vinegar and honey and cook gently for 15 minutes, or until sticky and starting to caramelise. Remove, check for seasoning and set aside to cool slightly.
  4. Meanwhile, cook the beetroot in a saucepan of boiling water until tender, also about 15 minutes. Remove, allow to cool, peel and cut into 1 cm cubes (alternatively, use precooked store-bought beetroot, but not the kind stored in vinegar).
  5. Once the tart shell has cooled slightly, add the onions, beetroot and feta. Mix together the eggs and milk, season and pour over the tart filling.
  6. Return the filled tart to the oven and bake for 20–25 minutes, or until the egg mixture is fluffy and golden. Remove and serve immediately with a light green salad.