Beetroot & Feta Tart2016-02-25
- Servings : 6
- Cook Time : 60m
- Ready In : 1:05 h
This vegetarian tart is perfect as a starter.
- 3 beetroots, peeled and sliced
- 2 red onions, finely diced
- 2 cloves garlic
- olive oil
- balsamic vinegar
- 100g feta cheese, crumbled
- 100g fresh or frozen blueberries
- salt and freshly ground black pepper
- 1 roll puff pastry
- fresh thyme and oregano
Preheat the oven to 200°C. Toss the beetroot in a bowl with 2 tablespoons of olive oil, 2 tablespoons of balsamic, salt and pepper and thyme leaves.
Spread onto a baking sheet and bake at 200°C for around 30 minutes until just softened. Flip them over halfway through.
Thinly slice and fry the onions in some oil until soft. Add the garlic and 2 tablespoons of balsamic to the pan and fry a little more. Pour a few spoons of oil and balsamic into your rectangular tart tin or baking tray.
Rolled out puff pastry and place into the tray. Prick a few small holes in the pastry. Arrange the beetroots and bluberries on the tray. Spread the onions and garlic over the top. Crumble the feta cheese over the beetroots.
Bake for 30 minutes until golden brown. Cool for 5 minutes then move onto a cooling rack. Sprinkle with herbs and serve.