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Gluten-Free Beetroot and Feta Tartlets

Individual gluten-free tartlets filled with earthy beetroot, creamy feta, and balsamic glaze.

50m8 servings
Contains dairyContains eggContains wheat
250 cal|8g protein|25g carbs|12g fat|2g fiber

Ingredients

  • 1 package Gluten-free shortcrust pastry
  • 2 cups Beetroot, cooked and sliced
  • 1/2 cup Feta cheese, crumbled
  • 2 tbsp Fresh thyme leaves
  • 2 tbsp Balsamic glaze
  • 1 tbsp Olive oil
  • 1 large Egg
  • 1 tbsp Milk (dairy or non-dairy)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Preheat oven to 190°C.
  2. 2Roll out the gluten-free shortcrust pastry and cut out circles to fit into tartlet tins.
  3. 3Press the pastry circles into the tartlet tins.
  4. 4In a bowl, combine sliced beetroot, crumbled feta cheese, and fresh thyme leaves.
  5. 5Spoon the beetroot mixture into the tartlet shells.
  6. 6Drizzle each tartlet with balsamic glaze and olive oil.
  7. 7Whisk together the egg and milk to make an egg wash.
  8. 8Brush the edges of the pastry with the egg wash.
  9. 9Bake for 15-20 minutes, or until the pastry is golden brown and the filling is heated through.
  10. 10Let cool slightly before serving.

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