Recipe by: Alexandra Muquet
Source: slightly modified from a Delicious magazine recipe

Serves: 6 – 8 slices (Depending on how big you cut each slice)


  • 375 g Puff pastry dough
  • 1 beetroot (peeled & cooked), cut into slices or wedges
  • 125 g feta, crumbled
  • 1/3 cup cheddar cheese, grated
  • 4 Tbsp Parmesan, cheese, grated
  • 1/3 cup basil pesto
  • 2-3 Tbsp Pine nuts (dry roasted optional)
  • Olive oil to drizzle


  • ¼ cup Coriander leaves chopped
  • ¼ cup mint leaves


  • Roll out the dough to fit a flat baking tray, fold the edges to make a border. Use baking paper.
    (Size depending on how many persons you want to feed with your tart and how thick you like the crust (I prefer thinner).
  • Spread with half the pesto, cheddar, parmesan and drizzle olive oil. Bake for 10-15min, until golden.
  • Take out of oven, top with beetroot & Feta cheese and return to oven for another 5min, until warm.
  • When ready, garnish with pine nuts, remaining pesto, chopped coriander & mint leaves.
  • Best when eaten right away !   ( if any left over, reheat in oven ) Enjoy !

Download PDF here: Beetroot, Feta & Pesto Tart Alexandra Muquet