Beetroot and Feta Tarts
Ingredients:
2 large beetroot washed trimmed, peeled and coarsely grated
1 tbsp. rapeseed oil
1 red onion thinly sliced
1/4 cup cider vinegar
2 teaspoons thyme leaves
1 tablespoon brown sugar
150g feta cheese
2 organic eggs - lightly beaten
150ml organic double cream
Extra thyme springs to scatter
Salad leaves to serve
FOR THE PASTRY:
200g plain flour
100g chilled unsalted butter chopped
Method:
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To make the pastry, place flour, butter and a pinch salt in a food processor and whiz until the mixture resembles breadcrumbs.
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Add 1/4 cup (60ml) chilled water, then process until the mixture comes together in a ball.
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Wrap in cling film and chill for 30 minutes.
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Lightly grease a 23 cm loose-bottomed tart pan.
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On a lightly floured surface, roll out pastry to 5mm thick, then use to line the tart pan. Chill for 15 minutes. You can also use 6 small individual tart pans like I have done here in the photographs.
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Preheat oven to 180 degree C. Line pastry with baking paper and fill with baking beans or uncooked rice. Bake for 10 minutes.
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Remove the paper and bean/rice, then bake for 5 minutes or until dry and pale golden. Remove from oven and leave to cool.
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Meanwhile, heat the oil in a large frying pan over medium heat.
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Add the chopped onion and 1 teaspoon salt, then cook, stirring occasionally, until softened.
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Add beetroot, cider vinegar, thyme, brown sugar and 1/2 cup water, then cook for 10-15 minutes or until thickened and tender.
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Cool the mixture slightly before adding to the case.
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Spread beetroot mixture over the tart base, then crumble over feta cheese.
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Whisk egg and cream together, then pour into tart case.
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Scatter with extra thyme.
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Bake for 35 minutes or until set.
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Slice and serve with a leafy green salad.
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