I found this recipe a couple of years ago when I was looking for something a little different to share with the family in summer. Something with taste that was easy to make and looked good too. The caramelised onion gives a nutty sweetness that contrasts well with the rest. We loved it! Hope you do too.
Caramelised Onion, Beetroot and Crumbled
Cheese Tart Serves 8
50 g butter
4 red onions, thinly sliced
2 tablespns brown sugar
1 tablespn balsamic vinegar
3 medium beetroot, trimmed,
2 sheets frozen puff pastry, thawed
Oil spray
150g goats’ cheese or feta (Mr West isn’t a fan of
goats’ cheese so I swapped)
¾ cup cream, whipped
1 tablespn horseradish cream
rocket leaves
1.
Melt butter over medium heat.
Add onion, stirring occasionally for about 30 mins, or until caramelised. Stir
in vinegar and sugar.
2.
Meanwhile, boil the beetroot
until tender. Drain and cool. Peel and slice thinly.
3.
Preheat oven to 200 degrees C
(400 F, gas mark 6).. Join pastry sheets by overlapping the edges and pressing
together. Lightly spray tin with oil 19x27 oblong loose-based tart tin with oil
and press pastry into it. Trim the excess and prick with a fork. Note – I don’t have this size tin so I used
two separate tins. Freeze for 10
mins. Remove from freezer, line with baking paper and fill with baking beans or
rice. Bake for 10 mins. Remove paper and beans/rice then cook for another 5-10
mins till golden.
4.
Spread onion mix over pastry,
then cover with beetroot. Spray with oil. Bake for 10 mins then sprinkle over
the cheese.
5.
Combine cream and horseradish
in a serving bowl. Cut tart into pieces, serve with horseradish cream and
rocket.
About Annie
Australian
Annie West loves writing passionate, intense romances and not just because it
gives her a chance to ignore housework! She is a USA Today Bestselling author,
published in 25 languages. Annie writes contemporary stories about charismatic heroes
and strong heroines. She loves being in contact with readers as far apart as
Brisbane, Bremen and Bermuda. When not writing and avoiding housework she can
be found walking, enjoying good food and good company, travelling and
reading.
Connect with Annie via
Her website: http://www.annie-west.com
Or sign up for her occasional newsletter
with book updates, behind the scenes information and giveaways: https://tinyurl.com/ya56pe7c
THE
GREEK’S FORBIDDEN INNOCENT
The Greek’s
virgin bride……is hiding her royal identity!
While helping her friend escape an arranged marriage, dutiful Princess Mina finds herself captive on enigmatic Alexei Katsaros’s luxurious private island! Mina must convince Alexei that she’s his future bride, but she doesn’t expect their scorching chemistry to be so deliciously overwhelming… And after a night in the Greek’s bed, suddenly there’s more at stake than just Mina’s hidden identity—her heart is at Alexei’s mercy, too!
Escape to an island paradise with the billionaire and his royal bride!
Buy on:
very good :) my site follow please
ReplyDeleteI'm pleased you like it! :)
DeleteOh my gosh, both the recipe and book sound yummy.
ReplyDeleteI'm so glad you think so, Sandra. The tart is easy and we thought it tasty. As for the book - I think it's yummy :) and it's been getting some great feedback.
Deletegreat post...
ReplyDeletehave a nice day...
Dilek...
I'm glad you like it, Dilek. I hope your day is good too.
DeleteIt looks delicious, yummy!! x
ReplyDeleteActually, that's one of the reasons I like the recipe - because it looks inviting!
DeleteHi Annie thankyou for visiting my blog and leaving a comment,wow this looks amazing think i will have to try this ,thankyou for sharing with us xx
ReplyDeleteAbsolutely my pleasure, Sheryl! Hope you enjoy the tart. :)
Deleteawesome....
ReplyDeleteI should try your recipe.
have a great day
Hope you enjoy it if you do, Tanza.
DeleteAnnie’s tart looks so delicious and the book sounds good!
ReplyDeleteI'm so pleased you think so, Christine. I hope you get to try both!
DeleteThat looks yummy, I love it too. Thanks for the recipe
ReplyDeleteThe Glossychic
Wonder Cottage
I'm pleased you like it, Glossychic. Happy baking!
DeleteThis is a great post.
ReplyDeleteThank you for your comment on my blog.
Best regards Irma
Waving hi, Irma. Happy baking and reading.
DeleteThank you for sharing another wonderful recipe and a great review. I have enjoyed both very much.
ReplyDeleteDenise, I'm glad you like this one!
DeleteSo delicous!
ReplyDeleteRêtro Vintage Maggie | Facebook | Instagram
It was, Magda. :)
DeleteSounds good.... I've never tried beetroot before, curious about it's flavor though :-) Have a wonderful weekend!
ReplyDeleteblessings,
Jill
Jill, it's a very earthy flavour. Nice to mix with greens, walnuts and cheese. You don't need a huge amount but this one is a nice blend.
Deletethis sounds like something my hubby would be interested in, I am not so adventurous
ReplyDeleteConnie, I was just talking to my husband the other day about the fact we're not trying many new things these days but every so often we get the urge to do so and find some wonderful new meals. This was one.
DeleteThe tart sure looks delicious. The book sounds interesting.
ReplyDeleteI'm so pleased you think so, Nancy. I hope you get to try at least one of them, preferably both!
DeleteSounds really good!
ReplyDeleteHappy Friday <3
Hope your weekend was fabulous, LoveT.
DeleteThis looks sooooooooooooooooo good! Hugs, Valerie
ReplyDeleteI'm really happy you think so, Valerie-Jael!
DeleteFantastic post!
ReplyDeleteKisses :)
Oh, thank you so much, Elena! :) :)
DeleteThat tart sounds good and so easy to make. The book sounds really good too. :)
ReplyDeleteSuzanne, call me biased but I think the book IS good. :) And the tart was very tasty too! So pleased both appeal to you.
DeleteBeets seem to be making a comeback. Brussels sprouts, too. Can't say I was a fan of either when I was a kid, but I might try the tart just to give beets a second chance. Thanks for the recipe.
ReplyDeleteLooks and sounds fabulous I would never have thought of adding beetroot to a quiche. You can't go wrong with caramelised onions and cheese, I think!
ReplyDeleteIt looks delicious :)
ReplyDelete