This beautiful tart is super easy to assemble and makes a lovely vegetarian meal or interesting side. Use shop bought pastry and pre-cooked beetroot for ease. You could substitute the feta for parmesan and the hummus is optional but goes nicely with the feta cheese.
Beetroot, Caramelised Onion & Feta Tart
Course: Dinner, Lunch, SidesDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
40
minutesYou could substitute the feta for parmesan and the hummus is optional but goes nicely with the feta cheese.
Ingredients
- Caramelised onions
1 tbsp olive oil
1 tbsp butter
3 large red onions, thinly sliced
salt
2 tbsp soft brown sugar
2 tbsp balsamic vinegar
- Tart
320 pack pack ready-rolled shortcrust pastry
1 large beetroot, pre-cooked and sliced thinly
50 g feta crumbled
1 egg, beaten
1 tsp Za’atar
hummus (optional)
Directions
- Caramelised Onions
- Heat the oil and butter in a deep frying over a low heat.
- Add the sliced onions with a generous pinch of salt and cook until soft – around 30-40 minutes. Stir occasionally and add a splash of water if they begin to catch.
- Add the sugar and balsamic vinegar and continue to cook for another 5-10 minutes, until the sugar has dissolved and mixture is sticky. Remove from the pan into a bowl and set aside.
- Tart
- Heat oven to 180°C. Unroll the pastry and place on a line baking sheet.
- Spread the caramelised onions on top of the pastry, followed by the sliced beetroot, and crumbled feta, leaving a rough 2cm border.
- Fold over the crust and glaze the edges of the pastry with the beaten egg. Sprinkle with sea salt and za’atar.
- Bake the tart for around 20 minutes or until the pastry is golden brown. Serve with dollops of hummus if you wish.
