BEET & FETA TART
INGREDIENTS
40g butter, melted
400g beetroot bulbs, trimmed, peeled
2 tbs honey or brown sugar
3 tbs balsamic vinegar
8 sheets filo pastry
80g danish feta, crumbled
2 tbs olive oil
8 sprigs thyme
30g nuts, chopped (optional)
METHOD
Step 1
Preheat oven to 180°C. Thinly slice beetroot and arrange in a lined baking dish. Drizzle with honey or sugar, sprinkle with thyme leaves and season. Cover with foil and bake for 20 minutes or until just tender.
Step 2
Meanwhile, heat oil in a frying pan over low heat. Cook onions and vinegar for 20 minutes, stirring occasionally.
Step 3
Brush each filo sheet with butter and layer on top of each other. Place in a 20x30cm pan, folding in ends. Prick base with a fork. Bake for 10 minutes.
Step 4
Spread onion mixture over pastry. Top with beetroot slices and bake for 20 minutes or until golden. Crumble over cheese and finish with nuts (try chopped hazelnuts, walnuts or pine nuts).
Dress with micro greens or herbs.
