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Red onion, beetroot and cheese tart recipe

Red onion, beetroot and cheese tart recipe

23 ratings

This red onion, beetroot and cheese tart will be a go-to dinner recipe in next to no time See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 535 calories / serving
  • Vegetarian


  • 375g pack ready-rolled lighter puff pastry
  • 5 tbsp red onion chutney
  • 250g pack beetroot, roughly chopped
  • 100g salad cheese, crumbled
  • 2 x 110g packs roasted vegetable couscous
  • 125g baby spinach
  • 15g fresh flat-leaf parsley
  • ½ tbsp olive oil (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    21g 29%
  • Saturates

    12g 58%
  • Sugars

    13g 14%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 69.4g Protein 16.3g Fibre 4.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry, leaving it on its paper, and transfer to a large baking tray. Use a sharp knife to score a 1.5cm border, making sure you don’t cut all the way through. Prick the inside all over with a fork. Bake for 15 mins.
  2. Use a fork to gently push down the centre of the pastry where it’s risen. Spoon over the chutney, scatter over the beetroot and crumble over the salad cheese. Season lightly, then bake for a further 8-10 mins until the pastry is deeply golden and the feta has lightly coloured.
  3. Meanwhile, prepare the couscous to pack instructions. Stir through the spinach to wilt a little; season to taste. Add one-third of the parsley. 
  4. Remove the tart from the oven, drizzle with a little olive oil, if you like, and scatter over the remaining parsley. Cut into 4 and serve with the couscous salad.

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