Recipe

This tart is pure eye candy: paper-thin rings of ruby, golden, and candy-striped beets arranged in hypnotic circles over creamy whipped feta, all nestled in buttery, flaky pastry. One slice looks like edible stained glass — perfect for brunch, lunch, or showing off at your next dinner party. The beets stay tender-crisp, the feta brings tangy richness, and a drizzle of honey-thyme glaze ties it all together.

The secret to those flawless, uniform beet slices? A quick spin with the Geedel Rotary Cheese Grater using the slicing blade. No wobbly knife cuts, no uneven layers — just effortless perfection.

🥗Ingredients (Serves 6–8)

1 sheet ready-rolled puff pastry (or shortcrust)

3–4 mixed beets (red, golden, chioggia)

7 oz (200g) feta cheese, crumbled

¼ cup Greek yogurt or crème fraîche

1 egg (for egg wash)

2 tbsp olive oil

1 tbsp honey

Fresh thyme leaves

Sea salt & cracked black pepper

Optional garnish: microgreens, chopped walnuts

🔥Step-by-Step: Your Showstopper Tart

1. Prep the Canvas

Preheat oven to 400°F (200°C). Roll pastry onto a parchment-lined baking sheet, score a ½-inch border, and prick the center with a fork. Brush border with egg wash and blind-bake until lightly golden.

2. Whip the Creamy Base

Blend feta with Greek yogurt until smooth and spreadable. Season lightly. Spread evenly inside the baked border — this is your tangy cloud layer.

3. Slice the Rainbow

Lock the Geedel vegetable chopper with the slicing blade. Feed each beet through for whisper-thin, perfectly round slices (no pre-peeling needed — the skins add gorgeous color).

4. Create the Magic Pattern

Arrange beet slices in overlapping concentric circles or a free-form rainbow. Alternate colors for maximum wow. Drizzle with olive oil, sprinkle sea salt, pepper, and thyme.

5. Bake to Perfection

Return tart to oven until pastry is deep golden and beets are tender-crisp. Warm honey and brush lightly over the top for glossy shine and subtle sweetness.

6. Finish & Serve

Scatter fresh thyme and optional walnuts or microgreens. Slice with a sharp knife and watch jaws drop.

✨Tips & Twists

Herby Boost – Add lemon zest to the feta base.

Nutty Crunch – Sprinkle crushed pistachios before the honey glaze.

Savory Twist – Swap honey for hot honey or balsamic glaze.

Make-Ahead – Slice beets with Geedel up to a day ahead; store in cold water.

Vegan Version – Use plant-based feta and yogurt.

🌈Conclusion: A Tart Worthy of Center Stage

This Rainbow Beet & Feta Tart isn’t just food — it’s art you can eat. Every vibrant layer celebrates color, texture, and flavor, while the vegetable shredder makes those flawless slices completely effortless.