Beetroot, Feta and Walnut Tarts

15 minutes + 20 minutes Serves 4

Ingredients

  • 2 onions, thinly sliced
  • 2 Tbsp brown sugar
  • ½ Tbsp mustard seeds
  • ¼ cup water
  • ¼ cup balsamic vinegar
  • ¼ tsp salt
  • 1 sheet of frozen puff pastry, defrosted
  • 450g can of sliced beetroot, drained and diced
  • 75g feta
  • ¼ cup walnuts, chopped
  • 1 Tbsp rosemary sprigs
  • ½ Tbsp olive oil
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How to Have Fun with Leftover Pastry

Method

  • 1. For the onion jam, place the onions, brown sugar, mustard seeds, water, vinegar and salt into a small saucepan and simmer gently for around 45 minutes. Leave to cool.

  • 2. Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.

  • 3. Cut the puff pastry into quarters and score a square 1cm border around the edge of each square, creating a ‘frame’. Place each piece of pastry on to the baking paper.

  • 4. Place beetroot in a bowl. Crumble over half the feta, and add walnuts and rosemary. Add oil and toss gently to mix.

  • 5. Spread each pastry square with one heaped tablespoon of onion jam, and a quarter of the beetroot mixture, being careful not to go into the ‘frame’. Repeat with the remaining squares and crumble over the remaining feta.

  • 6. Bake for 20–25 minutes or until the pastry is well risen and golden.

By Food to Love

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