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
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)
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.
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.