Beetroot and Feta Tart

My son made a very nice beetroot and feta tart for supper last week. I absolutely loved the slightly tangy, woody flavours and it was delicious served with a quinoa salad.

I forgot to ask for a recipe and so when I was looking for something to have for supper last night I googled a recipe: http://www.sugaretal.com/2014/07/09/beetroot-and-feta-tart/

This one seemed the best and easiest to make but I have tweaked it a little, using fresh parsley instead of thyme and chunks of feta instead of smooth. Oh and in the interest of speed I didn’t make my own pastry, but the recipe advocates that you should.

Note from Alexandra: I've been bold and removed the sugar from the ingredients in our version of the recipe. Beetroots are naturally sweet and the tangyness from the vinegar is a great contrast. Let us know how you find it!

Serves: 8-10

Preparation time: 25-30 minutes

Chilling time: 30 + 15 minutes (pastry, if homemade)

Baking time: 10 minutes (pastry) + 35 minutes (tart)

Ingredients:

2 large beetroots (about 400g), peeled and coarsely grated

1 tbsp. olive oil

1 red onion, thinly sliced

60ml (1/4 cup) of balsamic vinegar

2 tsp. parsley leaves (or thyme)

150g chunks of feta

2 eggs, lightly beaten

150ml thickened cream

Salt and pepper, to season

Extra parsley (or thyme), to garnish

For the pastry:

200g (1 1/3 cups) of plain flour

100g chilled unsalted butter, chopped

1. To make the pastry place the flour, butter and a pinch of salt in a food processor and whizz until the mixture resembles breadcrumbs. 2. Add 60ml (1/4 cup) of chilled water and process until the mixture comes together in a ball.

3. Wrap in cling film and chill for 30 minutes. Lightly grease a 23 cm loose-bottomed

tart pan.

4. On a lightly floured surface, roll the pastry out to 5 mm thick, then use to line the tart pan. Chill for 15 minutes. 5. Preheat oven to 180°C. 6. Line the pastry with baking paper and fill with pastry weights or uncooked pulses/rice. Bake for 10 minutes. 7. Remove the paper and weights, then bake for around 5 minute until dry and slightly golden in colour. 8. Remove from oven and leave aside to cool. 9. To make the tart heat the oil in a frying pan over medium heat. Add the onion, then cook for 6-8 minutes until softened, stirring occasionally, 10. Add the beetroot, vinegar, parsley (or thyme), 1 cup of water, seasoning and cook for 12-15 minutes until tender and thickened (stirring occasionally to prevent burning).

11. Cool the mixture. 12. Spread the beetroot mixture over the tart base, then crumble over feta cheese. 13. Whisk egg and cream together, then pour into tart case. Scatter with extra parsley (or thyme). 14. Bake for 35 minutes or until set.

Slice and serve with salad.

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