Entertaining friends? Why not try these amazing marinated fetta, walnut and beetroot tarts to serve your guests. Perfect melt-in-your-mouth offerings which can prep the palate for a lovely dinner party. Also sophisticated enough to serve as tartlets for single-bite canapes. The sweet earthy flavour of balsamic beetroot blends beautifully with the flavours of Olympus marinated fetta. The toasted walnuts and dill complete the picture for a well-balanced and delicious morsel.
The inspiration for this recipe came from last year’s Regional Flavours Producers Dinner, where renowned chef Deniz Coskun served a wonderful beetroot and Olympus marinated fetta entree.
Marinated Fetta, Walnut and Beetroot Tarts
Ingredients
- 1/2 tub Olympus marinated fetta (to taste)
- 4 baby beets
- 12 savoury tart shells
- 2 Tb balsamic vinegar
- 1/4 cup walnuts, chopped and toasted
- 12 small sprigs fresh dill
Instructions
- Preheat oven to 180 degrees Celcius
- Peel baby beetroot and rub with olive oil and lightly salt
- Roast beetroot for approximately 20 minutes or until cooked through in a medium oven. Alternatively, use pre-cooked baby beets.
- Heat a pan on medium heat. Chop beetroot finely and add to pan.
- If using pre-cooked beets, let them cook through nicely in the pan first.
- Add balsamic vinegar and cook down approximately 1-2 minutes.
- When cooked allow to cool.
- To assemble, add beetroot to the base of each tart, followed by a good serving of crumbled marinated fetta.
- Top with a few toasted walnuts, and a small sprig of fresh dill to finish.
Notes
A thin tart shell works best for this recipe. We used the Lincoln Bakery Savoury Shells, which you can find at your local Independent Retailer. Also..you may be tempted to skimp on the dill, but don’t, it gives it all that little hint of freshness.
We have tried to keep this recipe as simple as possible, so that you have more time to enjoy yourself. But of course, you can make your own tart shells if you are up for it.