Feta & beets mini tarts with yogurt - olive oil easy crust
These savory feta & beet mini tarts are a healthy and tasty appetizer for any occasion! The recipe can also be made as one large tart.
Servings: 6 mini tarts
Ingredients
- For the crust:
- ⅓ cup (80 grams) olive oil
- 1 egg yolk
- ⅓ cup (80 grams) Greek strained yogurt
- 1 teaspoon wine or apple cider vinegar
- 1 ¼ cups (170 grams) all-purpose flour
- Pinch of salt
- For the filling:
- ½ cup packed (100 grams) Greek feta cheese
- ½ cup (120 grams) cooked/baked beets
- ¼ cup (60 grams) milk
- 1 egg white
- 1 teaspoon honey or brown sugar
- Salt and pepper to taste
- 1 teaspoon thyme
- Extra yogurt, olive oil, balsamic vinegar, arugula, and roasted hazelnuts for serving
- 6 mini tart pans 4 inches (10 cm) in diameter
Instructions
- Preheat oven to 390°F (200°C)
- Transfer olive oil, yogurt, vinegar, and yolk to a bowl and mix well with a fork. Add the flour and the salt and mix just until a ball of dough forms. Add 1-2 tablespoons of extra flour if dough is sticky.Divide the dough into 6 mini tart pans and press with your fingers to cover the bottom and sides of the pans. Pierce the surface with a fork and put in the fridge for 10 minutes to cool.Bake the crusts for 15-20 minutes or until golden (with this dough pie weights are not necessary, though you can use them if you want).
- In the meantime, transfer all the ingredients for the filling to a food processor (a powerful blender may also work, though it may need some help with a spatula) and process until smooth.
- Take the tart shells out of the oven and press down with a fork any spots that have puffed up. Let them rest on a piece of kitchen paper (if the pans have removable bottoms, some oil may escape).
- Fill the tart shells, lower oven temperature to 350°F (175°C) and bake for 20 minutes or until filling is set.
- Serve with a small dollop of Greek strained yogurt (or labneh), a couple of arugula leaves, crushed walnuts, a drizzle of olive oil and 2-3 drops of balsamic vinegar.
- Eat!
Notes
If you make this recipe into one large tart, you’ll have to add 10-15 minutes to the baking time.
For an 8-9 inches (20-23 cm) tart pan you will need the same quantities for the crust and double the quantities for the filling.
For a 10-12 inches (25-30 cm) tart pan, you’ll have to double the whole recipe (you may end up with some extra dough left. Don’t throw it away, mix it with 1-2 tablespoon grated cheese and make some savory cookies!)
For an 8-9 inches (20-23 cm) tart pan you will need the same quantities for the crust and double the quantities for the filling.
For a 10-12 inches (25-30 cm) tart pan, you’ll have to double the whole recipe (you may end up with some extra dough left. Don’t throw it away, mix it with 1-2 tablespoon grated cheese and make some savory cookies!)
