Main Meals

Beetroot tarts

15 minutes
45 minutes

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  • 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

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.


Recipe by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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