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Beetroot, Caramelised Onion & Feta Tart

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

Beetroot, Caramelised Onion & Feta Tart

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Course: Dinner, Lunch, SidesDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

You 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.

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