Ingredients for Beetroot and feta tart
- 2 large beetroots (about 400 g), peeled and coarsely grated
- 1 tbsp olive oil
- 1 cup water
- 1 brown onion thinly sliced
- 1/4 cup balsamic vinegar
- 2 tsp thyme leaves
- 1 tbsp brown sugar
- 150 g smooth feta
- 2 eggs, lightly beaten
- 150 ml thickened cream
- Extra thyme springs, to scatter
- Fresh green salad to serve
- For the pastry:
- 200 g plain flour
- 100 g chilled unsalted butter, chopped
- 60 ml cold water
Cooking Instructions for making Beetroot and feta tart
To make pastry:
Place flour, butter and a pinch of salt in a food processor and whiz until the mixture resemble breadcrumbs. Add 60 ml cold water, then process until the mixture comes together in a ball.
Enclose in plastic wrap and chill for 30 minutes.
Lightly grease a 23 cm loose bottomed tart pan. Lightly floured surface, roll out pastry to 5mm thick, then use a line the tart pan. Chill for 15 minutes.
Preheat oven to 170 – 180 degree C.
Line pastry with pastry baking paper and fill with pastry weights uncooked rice or beans. Bake for 15 minutes.
Remove the paper and weight, then bake for 10 minutes or until dry and pale golden. Remove from oven and leave aside to cool.
Heat the oil in a fry pan over medium heat. Add onion and 1 tsp salt, then cook, stirring occasionally for 6 – 8 minutes until softened.
Add beetroot, vinegar, thyme, brown sugar and 1 cup water. Then cook for 12 – 15 minutes (stirring in between to prevent burning) until thickened and tender. Cool the mixture.
Whisk egg and cream together..
To assemble:
Spread beetroot mixture over the tart base, then crumble over feta cheese, then pour into tart case. Scatter with extra thyme.
Bake for 35 minutes or until set.
Slice and serve with a leafy green salad.
Enjoy…
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