Red onion, beetroot and cheese tart recipe

Name: Red onion, beetroot and cheese tart
Yield: Serves 4
Ingredients: 375g ready-rolled lighter puff pastry; 5 tbsp red onion chutney; 250g pack beetroot, roughly chopped; 100g salad cheese, crumbled; 2 x 110g packs roasted vegetable couscous; 125g baby spinach; 15g fresh flat-leaf parsley; ½ tbsp olive oil (optional)

Created by The Tesco Recipes team

This red onion, beetroot and cheese tart will be a go-to dinner recipe in next to no time

See method

Serves 4
Takes 30 mins
535 calories / serving

Vegetarian

Shop your ingredients

Tesco Reduced Fat Puff Pastry 320g
375g ready-rolled lighter puff pastry
£0.99
£3.09/kg
Tesco Red Onion Chutney 295G
5 tbsp red onion chutney
£1.45
£4.92/kg
Tesco Organic Beetroot 450g
£1.75 Clubcard Price
(£3.89/kg)
Offer valid for delivery from 06/10/2026 until 19/10/2026
250g pack beetroot, roughly chopped
£2.20
£4.89/kg
Tranos Greek Feta 200G
Aldi Price Match
100g salad cheese, crumbled
£1.69
£8.45/kg
Tesco Roasted Vegetable Flavour Couscous 110G
2 x 110g packs roasted vegetable couscous
£0.75
£6.82/kg
Tesco Baby Spinach 250G
125g baby spinach
£1.30
£5.20/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
15g fresh flat-leaf parsley
£0.50
£16.67/kg
Tesco Olive Oil 250Ml
½ tbsp olive oil (optional)
£3.10
£12.40/litre

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry, leaving it on its paper, and transfer to a large baking tray. Use a sharp knife to score a 1.5cm border, making sure you don’t cut all the way through. Prick the inside all over with a fork. Bake for 15 mins.
Use a fork to gently push down the centre of the pastry where it’s risen. Spoon over the chutney, scatter over the beetroot and crumble over the salad cheese. Season lightly, then bake for a further 8-10 mins until the pastry is deeply golden and the feta has lightly coloured.
Meanwhile, prepare the couscous to pack instructions. Stir through the spinach to wilt a little; season to taste. Add one-third of the parsley.
Remove the tart from the oven, drizzle with a little olive oil, if you like, and scatter over the remaining parsley. Cut into 4 and serve with the couscous salad.