This tart is a lovely summer dish and only 62p a portion! It’s also brilliant as you can serve it both hot and cold. This recipe will serve 6 portions.
400g Beetroot (Cubed)
300g Puff Pastry
3Tbsp Balsamic Vinegar
1 Sprig Thyme
1 Red Onion (Sliced)
6 Cherry tomatoes
This recipe can take a little while, however if you prep your beetroot first all you need to do it add everything to the pastry and throw it in the oven.
To prep the beetroot, heat the oven to 180C, lay out the beetroot on a tray and drizzle over some oil. Roast the beetroot for 20 minutes. Add the onion to the baking tray and roast for another 10 minutes. Leave this to cool before adding to your tart.
Leave the oven at 180C while you put together your tart. Roll out your pastry to be just under 1cm thick and to fit your baking tray. Line your tray with a backing sheet and lay your pastry on top. Lightly score the base and brush the edges with milk.
Drizzle balsamic vinegar over the beetroot and onions then add to the tart. Break up the feta and scatter over the top. Pull the thyme leaves off the stem and sprinkle over the tart. You can now pop the tart in the oven for 20-30 minutes, until it has puffed up and is golden brown.
Halve your tomatoes while you are waiting. When the tart is ready, bring out the oven and scatter with rocket and the fresh tomatoes. You can either eat this on its own or beef it up a bit with more salad.