Beetroot Tart

Ingredients

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

Instructions

1. 1

   --- Onions ---

2. 2

   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

3. 3

   --- Cheese mIx ---

4. 4

   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

5. 5

   --- Assemble to tart ---

6. 6

   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.

7. 7

   Add ½ the caramelised onions and the 160 g baby beetroot cooked and sliced 6mm thick.

8. 8

   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.

9. 9

   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

10. 10

    --- To Serve ---

11. 11

    Drizzle with runny honey and lime and a few sprigs of fresh origanum.