Beetroot & Goats’ Cheese Tart

What You'll Need

• 2 brown onions
• 2 tbsp butter
• 1 pack Baby Beetroot 250g
• 50g goats’ cheese
• 1 sprig thyme
• 1 sheet of Puff Pastry, frozen
• 1 egg

What to Do

1. Thinly slice the onions into rounds, and then place in a large pan on high heat. Add in butter and mix through as it begins to melt. Cook the onions for 2-3 minutes, stirring occasionally so they don’t burn. They should be very soft and light caramel in colour.
2. Preheat the oven and line a baking tray with baking paper. Remove the puff pastry from the freezer and place on the baking tray, allow it to defrost for 10 minutes.
3. Spread the caramelized onion on the puff pastry, leaving a 1 inch border around the edge. Top with thinly sliced beetroot, crumbled goats cheese and thyme.
4. Whisk the egg in a small bowl then use a pastry brush to brush the border of the puff pastry with the egg. Bake the tart in the oven for 10-15 minutes or until the pastry is puffed up and golden.