Vegetarian mains
Beetroot and caramelised onion tart
With its classic combination of beets and goat's cheese, this sweet and earthy tart makes a delectable vegetarian main. Serve it with a green salad, and perhaps some chilli oil drizzled over the top or a dollop of horseradish sauce on the side.
Ingredients
- 3 medium-large beetroot
- 50g butter
- 4 onions, peeled and finely sliced
- 1 tsp sugar
- splash balsamic or sherry vinegar
- 250g puff pastry (ready-made is fine), defrosted if frozen
- 60g goat's cheese, crumbled
- leaves from 2 sprigs fresh thyme
- olive oil for drizzling
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Put the unpeeled beetroot in a baking dish, add a little water, about 1cm depth, cover tightly with foil and bake for 1-2 hours, depending on the size of beetroot, until tender (test by inserting a knife). Remove from the oven, leave to cool slightly, then peel the skins off.
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Step 2
Finely slice the beetroot. Meanwhile, melt the butter in a heavy-based pan and add the onions, sugar and a pinch of salt. On a very low heat cook the onions for about 45 minutes (it may take a little longer), stirring only very occasionally, until the onions have turned a caramel colour.
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Step 3
Add a splash of balsamic or sherry vinegar, season with salt and pepper, stir and remove from the heat.
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Step 4
Meanwhile, roll out the puff pastry on a floured work surface until quite thin. Transfer to a lightly greased baking tray and prick all over with a fork. Place the tray in the fridge for 30 minutes (or freezer for 10 minutes).
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Step 5
Remove the tray from the fridge and bake in the oven for 5 minutes. Remove, spread the onion mixture over the base of the pastry, top with sliced beetroot and crumble over the goat's cheese. Sprinkle over the thyme and season with black pepper.
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Step 6
Bake for another 10 minutes, until the cheese has melted. Drizzle with a little good olive oil to serve.
