Preparation time is 35minutes
Cook time is 1hours
Total time is 1hours 35minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
11 Ingredients
- 2 sheet frozen puff pastry, thawed
- 1tablespoons horseradish cream
- 1/4 cup cream, whipped
- 50grams butter
- 4 medium red onions, sliced thinly
- 3 medium beetroot, trimmed
- 5milliliter virgin olive oil spray
- 2tablespoons balsamic vinegar
- 1 cup rocket leaves (to serve)
- 150grams goats cheese
- 2tablespoons brown sugar
Nutrition per serving
1410kJ / 339Cal
1410 Kilojoules or 339 Calories
16% of daily energy intake*
Protein
7.0grams
Fat
20.4grams
Carbs
31.9grams
Sugars
11.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Melt butter in a frying pan over a medium heat. Add onion and cook stirring occasionally, for 30 minutes, or until caramelised. Stir in sugar and vinegar.
Step 2 of 6
Meanwhile, boil beetroot until tender. Drain and cool. Peel and slice thinly.
Step 3 of 6
Preheat oven to 200°C. Join pastry sheets by overlapping edges and pressing well to seal. Press into a 19x27cm oblong loose base tart tin, trim excess and prick with a fork. Freeze for 10 minutes.
Step 4 of 6
Line with baking paper and fill with baking beans. Bake for 10 minutes. Remove paper and beans. Return to oven for 5 to 10 minutes more until golden.
Step 5 of 6
Spread onion mixture and beetroot slices over pastry. Spray with oil. Bake for 10 minutes. Sprinkle over cheese.
Step 6 of 6
Combine cream and horseradish in a serving bowl. Cut tart into pieces, serve with horseradish cream and rocket.
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