olive oil Archives

Fish recipes

Fish and fennel crumble

30 minutes

Beetroot tarts

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45 minutes

Ingredients

4 large beetroots
120 g brown sugar
1/2 cup balsamic vinegar, plus extra for drizzling
Maldon sea salt or ground rock salt, to taste
1 T olive oil, plus extra for drizzling
2 Medium-sized onions, peeled and sliced
1 T thyme, chopped
1 T butter
5 T honey
200 g puff pastry
200 g goat’s-milk feta, crumbled
2 T chives, chopped
20 g mixed baby leaves
20 g wild rocket

Method

Preheat the oven to 180ºC.

Using a potato peeler, peel the beetroots, then place in a small saucepan and just cover with water.

Place over a medium heat. Add 4 T brown sugar, 1/4 cup balsamic vinegar and a pinch of salt.

To a hot pan, add 1 T oil, plus the sliced onion and the thyme, and cook until the onion is golden brown. Add the butter, reduce the heat and continue cooking for a further 5 minutes.

When the beetroots are cooked, remove from the saucepan (reserve the cooking liquid) and slice into 1/2-cm thick slices. Return the cooking liquid to the stove, add the remaining sugar and balsamic vinegar, and the honey, and reduce to a syrup.

Using a rolling pin and pastry cutter, cut 4 rounds from the pastry, each 6 cm in diameter and 4 mm thick. Place the pastry discs on a baking tray, cover with another baking tray (to prevent the pastry from rising) and bake for 12 minutes, or until golden brown.

To the goat’s-milk feta add the chive and a pinch of salt, and mix.

To assemble, plate the pastry discs, top with the caramelised onion and arrange the beetroot in fan-like patterns on top. Top with the crumbled thyme cheese and place under a grill for 15 seconds, to warm.

Dress the salad leaves and rocket with olive oil, the remaining syrup and a further pinch of salt, and heap on top of the cheese.

Serve immediately.

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Beetroot tarts

Beetroot tarts

Ingredients

Method