Beets and feta healthier tart

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Beets and feta healthier tart

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Say what? Yes, never ever would I think of encouraging you to eat a puff pastry but this one is spelt based, with the interesting nutty flavour. Spelt, as wheat free, is a good alternative to anyone fighting with eczema, asthma, hay fever, sinusitis or any immune system disorder (check my previous post HERE)

The pastry I used was ready made (no preservatives and only 2 ingredients: grass fed butter and spelt flour), so if you are not making your from scratch either, please read the ingredients list!

Topping is optional. Mine is beetroots (for dietary fiber, magnesium, phosphorus, vitamin C, iron and vitamin B6), feta because I don’t like goat cheese (hahaha!), pumpkin seeds, because seeds or nuts go with everything and we need selenium for beautiful skin, nails and hair and spinach, something green and rich in carotenoids (eye protection)


Ingredients to serve 2 generous portions:

ready made puff pastry (100g)

2 cooked beets

1 small onion (finely chopped)

100g feta or goat cheese

a handful of spinach

1 tbsp of pumpkin seeds or walnuts

some olive oil



  1. Preheat the oven to 180ºC.
  2. Roll out the pastry, thinly, any shape is fine.
  3. Put the pastry onto a baking sheet and prick it with a fork. Put into the oven for 20 mins. Remove from the oven and, if the centre has risen, gently flatten it. Turn the heat up to 200ºC.
  4. Bronze the onions in the saucepans. Make sure not to burn them. They are ready when golden-brown and soft.
  5. Top the pastry with the onions, leaving a rim of about 4cm round the edge, then add the beetroot wedges and crumbled cheese. Season with salt and freshly ground pepper and drizzle with extra virgin olive oil.
  6. Put this back into the oven and cook for 10-15 mins, scattering the seeds or walnuts over the top 3 mins before the end of cooking time (they just need to get toasted). The cheese should be golden in patches and the pastry should be cooked but not too dark in colour.
  7. Serve immediately. Add spinach leaves once the tart is cooked, over the top and serve

Enjoy, share and let me know how you like it?

Aneta Grabiec

The Wellness Designer xx




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