Caramelized Onion, Beetroot & Feta Tart
This lovely spring tart started off as caramelized onion and feta tart until I discovered a few small beetroot in the fridge and thought it would make a nice combination. Adding a salty sharp feta cheese to balance the sweetness of the veg makes the perfect combination. I always make my own pastry but if you don’t have the time you can use ready made short crust. It’s perfect with salad or quartered as little pre dinner nibbles with drinks.
250g short crust Pastry
100g feta cheese
1/4 cup balsamic vinegar
2 tsp sugar
2 red onions
2 small beetroot
1 free range egg
Salt & pepper for seasoning
Handful fresh rosemary
Pre heat oven to 180C and butter and flour 8 small tart tins or one 24cm tart tin.
Roll pastry to fit tins, line the tins and allow to rest in the fridge 20 minutes while making the filling.
Slice the onions and either grate the beetroot or process into matchstick with a food processor.
Add a few tablespoons of olive oil to a frying pan over a medium heat.
Add the onions and beetroot to the frying pan and sauté until soft (approx 10 mins).
Add the balsamic vinegar and sugar and cook for a further 10 minutes stirring every few minutes and then cool.
Spread the onions and beetroot over the pastry case.
Whisk the egg and cream together and season with salt and pepper.
Gentle pour the egg mixture into the tart cases.
Crumble the feta over the top of the onions.
Bake for 35 minutes or until the egg mix if firm.
Sprinkle with some fresh rosemary and serve warm or chilled.