Caramelised onion and beetroot tart

Sweet, tart and rich, this caramelised onion and beetroot tart makes a great starter or lunch dish.
Caramelised onion and beetroot tart
1H 5M



1.Melt butter in medium frying pan; cook onion, stirring occasionally, over medium heat about 30 minutes or until caramelised. Stir in vinegar and thyme.
2.Meanwhile, boil or steam unpeeled beetroot until tender; drain. When cool enough to handle, peel beetroot; slice thinly.
3.Preheat oven to 220°C/200°C fan-forced. Grease oven tray.
4.Place pastry sheet on flat surface; cut a 24cm circle out of pastry. Place on tray, prick all over with fork; freeze 10 minutes. Bake about 5 minutes or until browned lightly.
5.To make chive oil, blend or process chives, olive oil and ice cube until smooth. To make horseradish cream, beat cream in small bowl with electric mixer until soft peaks form, fold in horseradish cream.
6.Spread onion mixture over pastry; top with slightly overlapping beetroot slices. Spray tart lightly with oil; bake about 10 minutes.
7.Meanwhile, combine rocket in medium bowl with half of the chive oil; divide among serving plates.
8.Cut tart into six wedges. Place each wedge on rocket, drizzle with remaining chive oil; serve with horseradish cream.

It’s not vital to use butter puff pastry, the regular puff pastry made using vegetable magarines and oils will do as well. You can use well-drained sliced canned beetroot here, but fresh-cooked is better. Horseradish cream is not as strong as the preserved grated horseradish — so if you’re a fan of horseradish, use the stronger version.


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