Caramelised Onion and Beetroot Tart

Caramelised Onion and Beetroot Tart
Kick off your next brunch with this colourful, vegetarian tart.

Use store bought butter puff pastry as the base for the Caramelised Onion and Beetroot Tart. The pastry is topped with a creamy ricotta and parmesan cheese, before adding the balsamic Caramelised Onion and Beetroot. It’s baked to create a delicious sweet and crunchy savoury tart.

Caramelised Onion and Beetroot Tart Recipe

Serves 4-6

Ingredients:

6-8 medium beetroots, trimmed and scrubbed

4 tbsp olive oil

2 large brown onions, thinly sliced into rings

2 tbsp balsamic vinegar

1⁄4 cup brown sugar

250g ricotta

3 tbsp finely grated parmesan

1⁄2 cup basil leaves, shredded

1⁄3 cup cream

2 sheets of butter puff pastry, stacked

Micro basil leaves, to garnish (optional)

Method:

Preheat oven to 200°C. Grease 2 large baking trays and line with baking paper.

Place beetroot on one of the baking trays, drizzle with half the olive oil and season with salt and pepper. Roast for 50-60 minutes or until tender. You can peel off the skin at this stage, but we left ours on. Slice beetroot into wedges.

Heat a large frying pan over a medium-low heat, add remaining olive oil and cook onions, stirring occasionally, for 10 minutes or until softened. Add balsamic and brown sugar and cook, stirring, for 5 minutes or until caramelised. Set aside to cool.

In a medium bowl, combine the ricotta, parmesan, basil and cream. Using a small paring knife, run a 1cm border around pastry square. Spread inside border with ricotta mixture.

Increase oven temperature to 220°C. Top ricotta mixture with the caramelised onions, then arrange the beets over the top. Bake for 15-20 minutes or until golden.

Scatter with micro basil leaves and slice to serve.

SMART Tip:

For best results, use a good-quality pastry for this dish (a 27cm x 36cm piece, cut in half and stacked). Most pastry sheets are 24cm squares, but this will work just as well.

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