Marinated Fetta, Walnut and Beetroot Tarts
12tarts (12 x 60 mm)
12tarts (12 x 60 mm)
  1. Preheat oven to 180 degrees Celcius
  2. Peel baby beetroot and rub with olive oil and lightly salt
  3. Roast beetroot for approximately 20 minutes or until cooked through in a medium oven. Alternatively, use pre-cooked baby beets.
  4. Heat a pan on medium heat. Chop beetroot finely and add to pan.
  5. If using pre-cooked beets, let them cook through nicely in the pan first.
  6. Add balsamic vinegar and cook down approximately 1-2 minutes.
  7. When cooked allow to cool.
  8. To assemble, add beetroot to the base of each tart, followed by a good serving of crumbled marinated fetta.
  9. Top with a few toasted walnuts, and a small sprig of fresh dill to finish.
Recipe 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. 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.

About our Marinated Fetta

Our award-winning marinated fetta is the perfect cheese to have on hand when entertaining! Apart from these delicious tarts, it is in its simple form a fantastic feature cheese for your cheeseboard. It is also perfect to jazz up a salad. The flavours really bring a basic salad to life, and as well, you can use the oil as a delicious dressing.

Are you looking to stock or shop our fetta?

You can buy our marinated fetta at independent grocers, delis and specialty fruit and meat retailers across Australia. If you don’t see it..why not ask your favourite independent retailer to bring it in! Head to our Stockists Page for more info on both wholesale and retail stockists in your area.