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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.
Course Appetizer, Side
Cuisine Mediterranean, Vegetarian
Keyword beets, feta, olive oil, tart
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 mini tarts
Author The Hungry Bites

Ingredients

  • For the crust:
  • 1/3 cup (80 grams) olive oil
  • 1 egg yolk
  • 1/3 cup (80 grams) Greek strained yogurt
  • 1 teaspoon wine or apple cider vinegar
  • 1 1/4 cups (170 grams) all-purpose flour
  • Pinch of salt

  • For the filling:
  • 1/2 cup packed (100 grams) Greek feta cheese
  • 1/2 cup (120 grams) cooked/baked beets
  • 1/4 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

  1. Preheat oven to 390°F (200°C)

  2. 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).

  3. 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.
  4. 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).
  5. Fill the tart shells, lower oven temperature to 350°F (175°C) and bake for 20 minutes or until filling is set.
  6. 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.
  7. Eat!

Recipe 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!)