Ingredients
2 large onions (225g each), halved, thinly sliced
1 tblsp red wine vinegar
1 tblsp brown sugar
2 sheets frozen shortcrust pastry, thawed
250g packet peeled, cooked, whole beetroot, cut into wedges
100g Greek feta, crumbled
1 egg, lightly beaten
Baby spinach and rocket leaves, to serve
Method
-
Grease a 24cm round, loose-base flan tin. Place on an oven tray.
-
Heat an oiled, large frying pan over a medium heat. Add onions. Cook, stirring occasionally, for about 8 minutes, or until soft. Stir in vinegar and sugar. Season with salt and pepper. Bring to boil. Boil, stirring, for about 2 minutes, or until liquid has evaporated and onions are caramelised. Remove. Cool.
-
Place pastry sheets on top of each other at different angles to form a star. Roll out until 40cm in diameter. Lift and press into prepared tin, allowing excess pastry to overhang edge.
-
Spoon onions evenly over base. Top with beetroot. Sprinkle with feta. Fold excess overhanging pastry over filling to partially cover. Brush egg over pastry.
-
Cook in a very hot oven (220C) for 15 minutes. Reduce temperature to moderate (180C). Cook for a further 30 to 35 minutes, covering with foil if over-browning, until pastry is golden brown and crisp. Remove from oven. Stand for 5 minutes.
-
Season tart with salt and pepper. Serve warm with spinach and rocket leaves.