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Beetroot Tartlets with Fennel Marinated Feta

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  • Author: Jess Lacey
  • Total Time: 1 hour 20 minutes
  • Yield: 4 1x


A simple appetizer or elegant canape


  • 100g feta, crumbled
  • Peel of 1 lemon
  • 2 teaspoon toasted fennel seeds
  • 3 whole raw beetroot
  • 1 tablespoon chopped dill
  • 1 tablespoon pinenuts
  • Olive oil
  • 1 pack shortcrust pastry


  1. To marinate the feta, store in a jar or sealable container, top up with olive oil until covered, and mix in the lemon peel and fennel.
  2. Leave in the fridge for 2-3 days.
  3. Roast the beetroot in a little olive oil at 200c until soft and slightly golden tinged on the outside, about 30-40 minutes.
  4. Leave to cool, and chop into small cubes.
  5. Cut the pastry into 12 discs (this will use most of a 375g pack) of pastry using a cutter or the rim of a large glass and bake blind as directed on pack using olive oil greased tartlet cases or a muffin tin.
  6. Mix the beetroot cubes with the feta and some of the fennel seeds and season well.
  7. Once the cooked pastry has cooled, top with the beetroot and feta mixture, and garnish with chopped dill and pinenuts.


Feta should be prepared 2-3 days in advance.

  • Prep Time: 20 mins
  • Cook Time: 1 hour
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