Cheesy onion and beetroot tart
Enjoy this tart of cooked veggies, delicious hot or cold
Prep time: Cooking time: Ingredients:
1lb (450g) onions
1lb (450g) beetroot
2tbsp olive oil
3oz (75g) caster sugar
2tbsp balsamic vinegar
2tbsp cranberry sauce Salt and pepper
4oz (100g) garlic and herb soft cheese such as Boursin
1lb (450g) pack ready made shortcrust or puff pastry
Method 1
Peel and quarter the onions, add to a pan of boiling water and simmer for 10 minutes, then drain. Meanwhile, clean and trim the beetroot. Place in a large, non-metallic dish with 1 pint of water. Cover and microwave on high for 10 minutes. Drain, cool, peel and dice into ½in (1cm) cubes.
Heat the oil in a frying pan and sprinkle in the sugar. Add the onion, beetroot, salt and pepper and cook over a low heat for 15-20 minutes, shaking the pan
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35 minutes
35 minutes occasionally until the onions are caramelised. Stir in the cranberry sauce and the balsamic vinegar and simmer for a few more minutes.
Slide the mixture into a deep 10in (25cm) flan dish and top with chunks of the soft cheese. Roll the pastry into a 12in (30cm) circle and place over the tart filling. Carefully push the pastry down
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the sides of the flan to form the edge.
Cooking times will vary according to which pastry you use. As a rough guide, cook shortcrust pastry at 190ºC (gas mark 5) for 30-35 minutes; puff pastry at 220ºC (gas mark 7) for 20-25 minutes. Leave the tart to cool for five minutes then loosen the sides with a knife and turn out, pastry side down.
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