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Caramelised Red Onion, Beetroot and Cheese Tart
by Claire Winlow (follow)
My husband likes some kind of meat in any meal but this vegetarian tart won him over. Full of flavour and easy to make, it's a great addition to a buffet lunch or eaten cold at a picnic.
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serves: 4
1 sheet ready rolled puff pastry
1 red onion finely sliced
A little olive oil
2 tsp sugar
2 small ready cooked beetroot (not pickled)
2 large handfuls steamed spinach
50g soft goats cheese
6 tbsp double cream
Salt and pepper
Method
Categories
#Picnic
#Vegetarian
#Tarts
#Make Ahead
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Serves: 4
1 sheet ready rolled puff pastry
1 red onion finely sliced
A little olive oil
2 tsp sugar
2 small ready cooked beetroot (not pickled)
2 large handfuls steamed spinach
50g soft goats cheese
6 tbsp double cream
Salt and pepper
Preheat oven to 180c fan.
Fry the sliced onions in a little olive oil.
Sprinkle over the sugar and continue to fry the onions until starting to soften and caramelise.
Lightly oil a baking try and lay over the puff pastry. It's important to assemble the tart when the pastry is on the tray or it will collapse if you try to transfer it uncooked.
Gently score around the pastry, leaving a border of a few centimetres. The border should be kept clear as you put the tart together.
Add the double cream to the centre of the tart and spread out to the scored edges.
Distribute the onions, spinach and goats cheese evenly over the tart.
Season with salt and pepper.
Bake in the oven for 20 to 25 minutes.
Categories
#Picnic
#Vegetarian
#Tarts
#Make Ahead
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