Potato Tarts with Beetroot Feta & Avocado Salsa: A Flavourful Bite-Sized Delight
These potato tarts with beetroot, feta, and avocado salsa combine fresh ingredients and bold flavours, making them a perfect dish for any occasion. Whether you’re hosting a dinner party, preparing a casual lunch, or simply enjoying a snack, these delightful tarts will impress your guests and satisfy your taste buds. With a golden potato base, a creamy beetroot and feta filling, and a refreshing avocado salsa topping, this recipe offers the perfect balance of textures and flavours.
After receiving so many positive feedbacks on my easy Mini Crushed Potato Tarts, I thought I’d share another variation of this crowd-pleasing dish! These beetroot, feta, and avocado salsa tarts are just as delicious and simple to make. They’re ideal for impressing your guests with a healthy, flavourful bite-sized treat.
Scroll down for the full ingredient list and step-by-step instructions!
Why This Recipe Will Become Your Go-To Favourite:
Impress Your Guests: These potato tarts are not only visually stunning, but their complex flavours will also make your guests think you’re a culinary mastermind.
Perfect Balance of Flavours: The creamy beetroot feta filling paired with the refreshing avocado salsa creates a symphony of flavours in every bite. The earthy beetroot, tangy feta, and cool avocado come together in a truly satisfying combination.
Endlessly Customisable: Whether you prefer a bit of spice in your salsa or want to try different herbs in the potato base, this recipe allows you to experiment and make it your own.
Fresh, Healthy Ingredients: Packed with wholesome ingredients like potatoes, beetroots, feta, and avocado, this recipe is as nutritious as it is delicious.
The Key Ingredients You’ll Need:
- Potatoes: We recommend using waxy potatoes, such as red skin potatoes, for this recipe. Their firm texture holds up well when baked and creates a satisfying base for the tarts.
- Beetroot: Sweet and earthy, beetroot adds depth to the feta filling, making it both creamy and vibrant in colour.
- Feta: The tangy, creamy feta balances the sweetness of the beetroot, making this filling irresistibly tasty.
- Avocado: Rich and buttery, the avocado salsa adds a fresh, smooth element that complements the richness of the feta and beetroot.
- Fresh Vegetables: Fresh cilantro, red onion, and cherry tomatoes in the salsa provide a burst of flavour and crunch that contrasts beautifully with the creamy fillings.
- Oregano & Parmesan: These two ingredients elevate the potato base, adding an aromatic, savoury touch that takes the tarts to the next level.
How to Make Potato Tarts with Beetroot Feta & Avocado Salsa:
Making these potato tarts is quick and straightforward.
Start by preparing the potato base: boil the potatoes in salted water until tender. Grease your muffin tins with olive oil, then place the potatoes into the tins and gently crush them with a glass. Use a spoon to shape them into tart shells, pressing down to form a sturdy base and building up the edges. If your potatoes are large, you may need to divide one between two tart tins for an even base.
Next, sprinkle the crushed potatoes with Parmesan, salt, and pepper, and bake in a preheated oven at 200°C (fan-assisted) for around 40 minutes until golden and crispy.
For the beetroot feta filling, simply blend the cooked beetroot, feta, gherkin, olive oil, and water in a food processor, adjusting the consistency with water as needed.
For the avocado salsa, combine diced avocado, red onion, cilantro, lime juice, cherry tomatoes, and jalapeño in a bowl to create a refreshing topping.
Once your potato tarts are baked to golden perfection, fill them with the beetroot feta mixture. Top with the avocado salsa, a sprinkle of crumbled feta, and oregano. Serve immediately and enjoy!
Tips for Perfect Potato Tarts:
Storage: These tarts are best enjoyed immediately after assembly, but you can store the potato shells and beetroot feta filling separately in the fridge for up to 2 days. Assemble them just before serving.
Use Waxy Potatoes: Waxy potatoes, like red skin potatoes, provide the best texture for the base, holding up well during baking and giving your tarts a satisfying, firm base. Other great options include Yukon Gold and new potatoes, both of which maintain their shape and offer a creamy texture when baked.
Adjust Spice: Feel free to adjust the heat level of the salsa. If you prefer a milder flavour, you can omit the jalapeño or adjust its amount according to your taste.
Make-Ahead Option: You can prepare the potato tart shells in advance and store them in the fridge before baking. Assemble them fresh for that golden, crisp texture.
Why Potato Tarts with Beetroot Feta & Avocado Salsa Is a Winner:
- A Perfect Snack or Starter: These tarts are ideal for entertaining or casual meals, with each bite delivering a burst of fresh flavour.
- Healthy & Wholesome: Packed with nutritious ingredients like avocado, beetroot, and potatoes, this recipe is as healthy as it is delicious.
- Simple to Make: This recipe is easy to follow and doesn’t require complicated techniques, making it perfect for both experienced and beginner cooks.
- Versatile: You can easily tweak the recipe with different fillings or toppings, making it adaptable to your taste.
You Might Also Enjoy…
If you loved these Potato Tarts with Beetroot Feta & Avocado Salsa, don’t miss these other delicious recipes:
- Stuffed Potato Boats
- Potato Toast with Smashed Avocado and Smoked Salmon
- Crushed Potato Cottage Pie
- Potato Roses with Spinach Feta
- Breakfast Potato Cups
- Savoury Crushed Potato Cheesecake
- Easy Crushed Potato Veggie Quiche (Gluten Free)
- Potato Wrap Shawarma
And make sure to check out our quick video tutorial on Instagram for a step-by-step guide on how to make these delightful tarts!
Description
These flavourful potato tarts are a delicious combination of creamy beetroot feta and zesty avocado salsa. The potato base holds the vibrant fillings beautifully, making them perfect for appetisers, snacks, or light meals. Easy to prepare and packed with fresh ingredients, they’re a great addition to any gathering or meal.
Ingredients
For the potato tarts:
For the beetroot feta filling:
For the avocado salsa:
For garnish:
Instructions
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Preheat the oven to 200°C (fan-assisted) and grease six mini tart tins with olive oil. Divide the boiled potatoes between the tins and crush them using a glass. Shape them into tart shells by pressing down with a spoon, ensuring the edges are well-formed. Sprinkle with Parmesan, salt, pepper, and oregano, then bake for 40 minutes or until golden and crispy.Depending on the size of your potatoes, you may need to split one potato between two tart tins to ensure an even base.
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While the tarts are baking, blend the beetroot, gherkin, feta, olive oil, and water in a food processor until smooth. Adjust the water to achieve your desired consistency. In a separate bowl, mix the diced avocado, jalapeño, red onion, coriander, lime juice, and cherry tomatoes until well combined.
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Once the potato tarts are ready, fill them with the beetroot feta mixture and top with avocado salsa. Garnish with crumbled feta and oregano, then serve immediately.
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Enjoy these vibrant, flavourful potato tarts as a starter, snack, or party appetiser!
Equipment
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Nutrition Facts
Servings: 6 ServingCalories:195.07kcalTotal Fat:10.59gSaturated Fat: 4.64gTrans Fat: 0gCholesterol:25.65mgSodium:513.06mgPotassium:518.21mgTotal Carbohydrate:18.63gDietary Fiber: 3.78gSugars: 2.28gProtein:7.69gVitamin A: 48.11IUVitamin C: 20.68mgCalcium: 200.64mgIron: 1.19mgVitamin D: 0.12IUVitamin E: 0.72IUVitamin K: 15.31mcgThiamin: 0.12mgRiboflavin: 0.29mgNiacin: 1.52mgVitamin B6: 0.41mgFolate: 56.88mcgVitamin B12: 0.48mcgPhosphorus: 183.41mgMagnesium: 36.1mgZinc: 1.29mg
Note
Notes
- Potato Selection: Waxy potatoes, such as red skin potatoes, work best for this recipe as they hold their shape well when crushed and baked. Avoid using floury potatoes, as they may become too crumbly.
- Make-Ahead Option: You can prepare the potato tart shells in advance and store them in the fridge before baking. Simply bake them fresh when ready to serve.
- Adjusting the Filling: If the beetroot feta mixture is too thick, add a little more water or olive oil for a smoother consistency.
- Spice Level: Adjust the heat of the avocado salsa by keeping or removing the jalapeño seeds. For a milder option, use a milder chilli or skip it entirely.
- Serving Suggestion: These tarts taste best when freshly assembled. If making ahead, store the components separately and assemble just before serving for the best texture and flavour.
User Reviews
Delicious and easy to make if you boil potatoes and bake the crust the day before. I used a mix of potato and sweet potato. The toppings are simple, light, so pretty and fresh… wonderful contrasting flavours and textures! Great recipe 😍
Looks Delicious