tart being sliced into squares on a wooden cutting board, flaky crust and vibrant rhubarb visible in each piece

Rhubarb Shallot Tart with Feta

June 4, 2025

By Millie Pham

Sweet, tangy, savory, and flaky—this tart checks every box.

Hey friend,
If you’ve only had rhubarb in desserts, this rhubarb shallot tart with feta is going to blow your mind (in the best way). It’s sweet and savory with creamy feta, jammy shallots, and a buttery crust that holds it all together. This one looks fancy but is actually super easy—just a few fresh ingredients and a little oven time.

💜 Why I Love This Recipe

I made this for a potluck once when I didn’t want to bring yet another pasta salad. It turned out to be the one thing everyone asked for the recipe for. The combo of tangy rhubarb, soft shallots, and salty feta hits all the right notes.

Totally unique flavor combo – sweet, salty, tangy, rich
Simple ingredients, big flavor
Works as an appetizer, brunch, or light dinner
Looks impressive, but it’s honestly easy
Leftovers are just as good the next day

🍽 Servings & Time

Servings: 6
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes

📊 Macros per serving (approx.)

Calories: 310
Protein: 7g
Carbs: 28g
Fat: 19g
Fiber: 2g
Sugar: 6g

🔬 Why This Recipe Works (Quick Science)

Rhubarb has natural tartness, which pairs perfectly with sweet roasted shallots and creamy, salty feta. Roasting softens everything and lets the flavors blend without getting mushy. Puff pastry gives you crispy layers without needing to make dough from scratch.

🧾 What You’ll Need

1 sheet puff pastry, thawed
1 ½ cups rhubarb, sliced into 2-inch thin batons
3 large shallots, thinly sliced
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup crumbled feta
1 egg (for egg wash, optional)

one sheet of thawed puff pastry rolled out, sliced rhubarb batons on a small plate, thinly sliced shallots in a clear bowl, olive oil in a small plate, honey in a tiny clear jar, balsamic vinegar in a clear spoon dish, crumbled feta on a small plate, an egg in a small bowl, salt and pepper in pinch dishes

👨‍🍳 How to Make Rhubarb Shallot Tart with Feta

Step 1: Preheat the Oven

Set your oven to 400°F (200°C) to preheat while you prep.

modern stainless steel double oven with digital display showing 400°F, oven door slightly ajar, on a modern stainless steel double oven

Step 2: Sauté the Shallots

Add olive oil to a pan over medium heat. Add the thinly sliced shallots and cook for about 8–10 minutes until soft and lightly caramelized.

sliced shallots softening and turning golden in a small skillet with olive oil, glistening and translucent

Step 3: Add Honey and Balsamic

Stir in honey, balsamic vinegar, salt, and pepper. Let it cook for another 2 minutes until everything’s jammy.

sautéed shallots being mixed with honey and balsamic vinegar in the skillet, thick glossy texture forming

Step 4: Prep the Puff Pastry

Lay puff pastry on a parchment-lined baking sheet. Lightly score a border about ½ inch from the edge and prick the center with a fork.

puff pastry on a parchment-lined sheet pan, edges scored with a knife and center dotted with fork pricks

Step 5: Layer the Tart

Spread the shallot mixture evenly inside the border. Arrange sliced rhubarb batons over top in a single layer.

puff pastry topped with a layer of caramelized shallots and raw rhubarb batons arranged evenly across, ready for baking

Step 6: Add Feta and Egg Wash

Sprinkle crumbled feta over the top. Brush the edges of the pastry with beaten egg for golden color (optional).

feta being sprinkled over the tart with visible contrast against the rhubarb and shallots, egg wash being brushed onto puff pastry border

Step 7: Bake the Tart

Bake for 25–30 minutes until the pastry is golden and puffed, and the rhubarb is tender.

rhubarb shallot tart baking inside a modern stainless steel double oven, puff pastry rising and edges turning golden brown

Step 8: Cool and Slice

Let the tart cool for 5–10 minutes. Slice into squares and serve warm or at room temp.

🍽 What to Serve With

Arugula salad with lemon vinaigrette
Roasted asparagus or green beans
A glass of crisp rosé or sparkling water
Smashed potatoes or couscous on the side

📅 Meal Plan Ideas

Make ahead and reheat in the oven—stays crisp
Pack cold slices for lunch with a salad
Serve as a fancy starter or light brunch main
Top leftovers with a fried egg for a savory breakfast
Pair with soup for an easy dinner

⚠️ Common Mistakes

Not scoring the pastry edge – helps it puff properly
Overloading the tart – too much topping = soggy bottom
Skipping the egg wash – it’s optional, but helps with color
Not slicing shallots thinly – thick ones don’t caramelize well
Undercooking the tart – wait for deep golden brown

❓ FAQ

Can I use frozen rhubarb?
Fresh works best here, but if using frozen, thaw and drain well first.

Can I skip the feta?
Yes! Goat cheese or vegan feta work great too.

Does this keep well?
Yes—store in the fridge for 2–3 days. Reheat in oven to crisp.

Can I use a homemade crust instead?
Sure! Just parbake it first to avoid sogginess.

Is this tart sweet or savory?
A little of both! The rhubarb brings tang, shallots bring sweetness, and feta adds salt.

💬 Wrap-Up

This rhubarb shallot tart with feta is the kind of thing that makes you look like a way fancier cook than you feel like. It’s colorful, bold, and totally addictive. Make it once and I promise—it’ll find its way into your regular rotation. Let me know how yours turns out!