beetroot and Blue Cheese tart

Ingredients

• 400 g One ready-made roll of puff pastry
• 1 tablespoon of unsalted butter
• 2 tablespoons of avocado oil
• 180 g One large red onion sliced
• 1 teaspoon caster sugar
• 2 teaspoons of apple cider vinegar
• Quarter a teaspoon dried time
• 150 g cooked sliced beetroot
• 50 g of blue cheese
• 60 g of crème fraîche
• 100 g goats cheese
• Handful of chopped macadamia nuts
• honey to drizzle
• Handful of fresh thyme , oregano and rocket
• 1 egg whisked to brush pastry edges

Instructions

1. 1

   Add the butter and avocado oil to a pan when the oil and butter are sizzling add the onions and cook for 10 minutes until caramelised

2. 2

   Add the caster sugar and apple cider vinegar and season to taste with salt and pepper. Set aside to cool.

3. 3

   Whisk The blue cheese and crème fraîche together

4. 4

   Roll out the pastry and spread the blue cheese crème fraîche mix on top of the pastry leaving a 1cm border around the edge

5. 5

   Add half the goats cheese sprinkled evenly on top

6. 6

   Scatter the onions and sliced beetroot on top of the cheese mix

7. 7

   Crumble the rest of the goats cheese on top

8. 8

   Sprinkle with thyme and the chopped macadamia nuts

9. 9

   fold over the 1cm border creating a lip around the tart to hold the filling together

10. 10

    Brush the edge of the pastry with whisked egg

11. 11

    Place the tart in the fridge for 30 minutes while you wait to heat the oven. Bake in a preheated oven for 25 to 30 minutes until golden and the base is not soggy

12. 12

    Drizzle with honey and herbs serve with a side salad of rocket dressed in olive oil and apple cider vinegar sprinkle extra nuts if you please