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Beetroot Tart

Ready made All-Butter Puff Pastry is perfect for this beetroot tart
Servings 4 servings

Ingredients

Caramelised Onions

  • 1 Tbls Olive oil
  • 1 Tbls butter
  • 120 g red onion thinly sliced
  • 1 Tbls balsamic vinegar I used preserved cranberry balsamic reduction
  • pinch of sugar
  • 2 sprigs fresh origanum

Cheese mIx

  • 50 g crême fraîche
  • 60 g cream cheese I used Philadelphia cream cheese
  • 1 clove garlic grated
  • 1 tsp lime or lemon juice
  • 2 sprigs fresh origanum
  • salt to taste

remainder ingredients

  • 250 g ready made puff pastry I used 1 sheet of Woolworths All Butter Puff Pastry
  • 1/2 tsp hot English mustard powder
  • 160 g baby beetroot cooked and sliced 6mm thick
  • 80 g grated and roughly torn mozzerella
  • 1/4 cup roughly chopped walnuts

Garnish

  • 1 Tbls runny honey
  • 1 tsp lime juice
  • sprig of fresh origanum

Instructions

Onions

  • Add the 1 Tbls Olive oil and 1 Tbls butter to a medium heat pan, when hot add the 120 g red onion and fry for 3 minutes. add 1 Tbls balsamic vinegar, pinch of sugar and 2 sprigs fresh origanum leaves and cook for a further 4 minutes stirring to ensure they do not burn. Add salt and pepper to taste and set aside to cool
    1 Tbls Olive oil, 1 Tbls butter, 120 g red onion, 1 Tbls balsamic vinegar, pinch of sugar, 2 sprigs fresh origanum

Cheese mIx

  • To a bowl add 50 g crême fraîche, 60 g cream cheese mix together to soften to a smooth paste. Add 1 clove garlic grated, 1 tsp lime or lemon juice, 2 sprigs fresh origanum leaves and salt to taste. Mix to an even paste
    50 g crême fraîche, 60 g cream cheese, 1 clove garlic grated, 1 tsp lime or lemon juice, 2 sprigs fresh origanum, salt to taste

Assemble to tart

  • Place the pastry sheet on a baking sheet lined with baking paper. Sprinkle 250 g ready made puff pastry with 1/2 tsp hot English mustard powder powder. Add the cream cheese mix on top of the pasty and spread evenly, leaving a 1cm border.
    250 g ready made puff pastry, 1/2 tsp hot English mustard powder
  • Add ½ the caramelised onions and the 160 g baby beetroot cooked and sliced 6mm thick.
    160 g baby beetroot cooked and sliced 6mm thick
  • Sprinkle 80 g grated and roughly torn mozzerella and the rest of the caramelised onions on top as well as the 1/4 cup roughly chopped walnuts. Fold in the 1cm border to create an edge for easy eating later. This will give the tart a bit of structure when you cut it.
    80 g grated and roughly torn mozzerella, 1/4 cup roughly chopped walnuts
  • Bake in a 200℃ preheated oven for 25 - 30 min. You need the base to be cooked and not soggy. If it gets too brown turn it down to 180℃ or cover with foil

To Serve

  • Drizzle with runny honey and lime and a few sprigs of fresh origanum.
    1 Tbls runny honey, 1 tsp lime juice, sprig of fresh origanum

Notes

Add a plant protein like beetroot hummus for added enjoyment.  I made mine with cannellini beans and a salad of beetroot and blood oranges also works well.  
To make a bigger tart join the 2 sheets of pastry together and double up on the ingredients for the filling
Author: Jacqueline Kinnear Fresh Kitchen
Course: Light Meal, Lunch
Keyword: beetroot, cream cheese, garlic, red onions, walnuts