Beetroot and Feta Tarts

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
200g plain flour
100g chilled unsalted butter chopped
  1. To make the pastry, place flour, butter and a pinch salt in a food processor and whiz until the mixture resembles breadcrumbs.
  2. Add 1/4 cup (60ml) chilled water, then process until the mixture comes together in a ball.
  3. Wrap in cling film and chill for 30 minutes.
  4. Lightly grease a 23 cm loose-bottomed tart pan.
  5. 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.
  6. Preheat oven to 180 degree C. Line pastry with baking paper and fill with baking beans or uncooked rice. Bake for 10 minutes.
  7. Remove the paper and bean/rice, then bake for 5 minutes or until dry and pale golden. Remove from oven and leave to cool.
  8. Meanwhile, heat the oil in a large frying pan over medium heat.
  9. Add the chopped onion and 1 teaspoon salt, then cook, stirring occasionally, until softened.
  10. Add beetroot, cider vinegar, thyme, brown sugar and 1/2 cup water, then cook for 10-15 minutes or until thickened and tender.
  11. Cool the mixture slightly before adding to the case.
  12. Spread beetroot mixture over the tart base, then crumble over feta cheese.
  13. Whisk egg and cream together, then pour into tart case.
  14. Scatter with extra thyme.
  15. Bake for 35 minutes or until set.
  16. Slice and serve with a leafy green salad.
Main Ingredient Tags: