Beetroot and Feta Tart

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
  1. Preheat oven to 200°C. Caramelise onion in butter over a low heat for approx 15 minutes.
  2. 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.
  3. Spread caramelised onion over the pastry staying within the scored boarder. Top with baby beets, crumbled cheese and sprinkle with walnuts.
  4. Glaze pastry edges with egg wash then bake 200°C for 20 - 25 minutes or until golden brown and puffed. Serve warm.

other delicious recipes...