Beetroot & Persian Feta Tart
Ingredients
300g pumpkin
100g/half packet fresh rocket
600g/3 large beetroot
500g/2 medium brown onions
20g Persian feta
2 sheets short crust pastry
30g walnuts
20mL sticky balsamic
50mL Chardonnay vinegar
50mL olive oil (plus extra for cooking)
Salt and pepper to taste
1 Tbs caster or brown sugar
Method
Cover whole beetroot in oil and seasoning and roast on a baking tray (covered with foil) in a moderate oven (at 180 C). Cook until tender (approximately 50 minutes) and set aside to cool.
Peel and dice pumpkin (approximately 1cm x 1cm), cover in oil and season, then roast in the oven for about 15 minutes, or until tender. When cooked, set aside in the fridge to prevent pumpkin from overcooking.
Peel and roughly slice brown onion and place into a pan with olive oil, sugar and salt and simmer until caramelised.
Peel the beetroot with the back of a paring knife in a scraping motion. Grate the beetroot and mix through the caramelised onion.
Adjust seasoning to taste (salt, sugar and pepper if required)
Short crust tart shells:
Place the short crut pastry on top of one another, brushing a simple egg wash in between the layers.
Cut four circles out of the pastry with the 9cm cutter, then score the middle of each round with the 6.5cm cutter.
Place cut pastry circles onto a baking tray (lined with baking paper) and cook in a 180 C oven for 10-15 minutes or until golden and crispy. Set aside to cool.
Cut along the scored lining (without piercing the bottom of the tart shell) forming a shallow dip in the centre of each tart.
Whisk the vinegar and olive oil together and season with salt.
Place the beetroot mix into each tart shell and crumble Persian feta over the top. Heat through in a moderate oven until the feta has melted and the mix is warm.
For the salad, mix rocket, diced pumpkin, walnuts and dressing together. Place salad in the centre of the plate then place the warm tart on top. Drizzle with sticky balsamic and olive oil.
Equipment
9cm pastry circle cutter
6.5cm pastry circle cutter
