Name: Beetroot, feta and walnut tarts
Cook time: 70 min
Total time: 70 min
Ingredients: Onion Jam; 2 onions, thinly sliced; 2 tablespoon brown sugar; 1/2 tablespoon mustard seeds; 1/4 cup water; 1/4 cup balsamic vinegar; 1/4 teaspoon salt; 1 sheet of frozen puff pastry, defrosted and cut into quarters; 450 gram can of sliced beetroot, drained and diced; 75 gram feta; 1/4 cup walnuts, chopped; 1 tablespoon rosemary sprigs; 1/2 tablespoon olive oil

Beetroot, feta and walnut tarts

The combination of beetroot, creamy feta and crunchy walnuts work perfectly together in these delicious pastry tarts - perfect for a tasty snack, a quick lunch or a light dinner.

Makes 4

Cook

1H 10M

Ingredients

Onion Jam

2 onions, thinly sliced

2 tablespoon brown sugar

1/2 tablespoon mustard seeds

1/4 cup water

1/4 cup balsamic vinegar

1/4 teaspoon salt

1 sheet of frozen puff pastry, defrosted and cut into quarters

450 gram can of sliced beetroot, drained and diced

75 gram feta

1/4 cup walnuts, chopped

1 tablespoon rosemary sprigs

1/2 tablespoon olive oil

Method

1.For the onion jam, place all ingredients in a small saucepan and simmer gently for around 45 minutes. Store in an airtight container in the fridge.

2.Preheat oven to 200°C. Grease a baking sheet. Score a square 1cm border around the edge of each pastry section, creating a ‘frame’. Place pastry on the greased sheet.

3.Place beetroot in a bowl, crumble over half the feta, and add walnuts and rosemary. Add oil and toss gently to mix.

4.Spread each pastry square with 1/8 cup of onion jam, but don’t go into the ‘frame’. Pile on beetroot mixture and crumble over the remaining feta.

5.Bake tarts for 20–25 minutes or until the pastry is well risen and golden.

Women's Weekly Food

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