Caramelised Onion, Beetroot and Goats Cheese Tartlets
Serves: Makes 20 Tarts
Ingredients:
- 1 1/4 cups plain flour
- 125g Western Star Butter, chilled
- 1-2 tablespoons iced water
- 100g Western Star Butter, extra
- 3 medium red onions, peeled and thinly sliced
- 1 large (200g) fresh beetroot, peeled and grated
- 10 sprigs thyme
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/4 cup balsamic vinegar
- freshly ground black pepper, to taste
- 100g good quality fresh goat curd or goat feta
Method:
For pastry, process flour and butter in a food processor until mixture resembles breadcrumbs. Add water and pulse until dough begins to come together into a ball, do not over mix. Scoop mixture into a plastic freezer bag and gently press into a smooth disc. Refrigerate for 15-20 minutes.
Roll out pastry between 2 sheets of baking paper to a 3mm thickness. Using a 7cm round scone cutter cut 20 rounds of pastry and press into patty pan trays. Prick pastry with a fork and bake at 200°C for 15 minutes, until golden and crisp. Cool and store in an airtight container until required.
For Caramelised Onion and Beetroot, melt Western Star Butter in a large frypan, stir in onion, beetroot, 5 sprigs thyme, sugar and salt. Cover and cook over low heat stirring occasionally for 10 minutes. Remove lid, add vinegar and continue cooking for a further 10-15 minutes until the onions and beetroot are soft glossy and translucent and liquid is sticky and thick. Season with pepper and cool for at least 15 minutes before using.
Spoon beetroot mixture into tart cases, top with goats curd and garnish with remaining sprigs of thyme.
Cooking Time: 35 minutes + standing time
Hints:
Keep any leftover beetroot mixture refrigerated in an airtight container or jar for up to 1 week.
Beetroot and onion mixture is delicious on grilled meats, in toasted wraps, quiches or in warm salads.
The tartlet cases will also keep in an airtight container in a cool place for up to 1 week.
