Beetroot and Feta Tart
- Preparation Time15 minutes
- Cooking Time 40 minutes
- Source Golden Circle
Ideal served as a warm entrée or with a salad as a light lunch, this tart will prove to be a favourite on any occasion
- 50 Gram butter
- 4 red onion (sliced)
- 375 Gram puff pastry
- 440 Gram baby beetroot (canned, drained and chopped in half)
- 100 Gram feta (crumbled)
- 50 Gram walnut (roughly chopped)
- egg (for glazing)
- Preheat oven to 200°C. Caramelise onion in butter over a low heat for approx 15 minutes.
- Roll pastry into a large rectangle, trimmed to 20cm x 40cm. Transfer pastry to a large oven tray lined with baking paper. Score a 2cm border around the edge of the pastry, without cutting through the pastry. Prick with a fork within the border.
- Spread caramelised onion over the pastry staying within the scored boarder. Top with baby beets, crumbled cheese and sprinkle with walnuts.
- Glaze pastry edges with egg wash then bake 200°C for 20 - 25 minutes or until golden brown and puffed. Serve warm.
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