Beetroot and Feta Tart

• Vegetarian

• Produce

  • 2 Beetroot (about 400g, large
  • 1 Herbs, fresh
  • 1 Red onions
  • 2 tsp Thyme, leaves
  • 1 Thyme, springs

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Balsamic vinegar

• Baking & Spices

  • 1 tbsp Brown sugar
  • 1 1/3 cups Plain flour

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 Beetroot and feta, Tart
  • 100 g Butter, unsalted
  • 150 g Feta, smooth
  • 150 ml Thickened cream

Found on foodblogs.com

Description

Ingredients

• When I was a little girl, my mother would cook a beetroot stew. I am not sure if there was a recipe or her own creation but I didn’t quite like the look of it. Beetroot was cooked in the pressure cooker with other vegetables and the resulting colour wasn’t very appealing. The potatoes would turn orange, spinach looked black, the onions were lost somewhere and then we would stand facing the mirror with our tongues out after consuming it . Without a doubt it tasted delicious, but that colour! Today, I love beetroot. I love the way it stains my hands and my kitchen counter. I love the way it looks and tastes. I use this root vegetable to pack variety and nutrition into the meals I make for my children. I feel an irresistible urge to take out the camera every time I notice it’s powerful purplish existence in a dish. It has the natural ability to make food look vibrant and attractive.
• Beetroot And Feta Tart
• 2 large beetroot (about 400g), trimmed, peeled and coarsely grated
• 1 tbsp. olive oil
• 1 red onions thinly sliced
• 1/4 cup balsamic vinegar
• 2 teaspoons thyme leaves
• 1 tablespoon brown sugar
• 150g smooth feta
• 2 eggs, lightly beaten
• 150ml thickened cream
• Extra thyme springs, to scatter
• Fresh herbs, to serve
• For the pastry
• 1 1/3 cups (200g) plain flour
• 100g chilled unsalted butter, chopped
• To make the pastry, place flour, butter and  a pinch salt in a food processor and whiz until the mixture resembles breadcrumbs. Add 1/4 cup (60ml) chilled water, then process until the mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes. Lightly grease a 23 cm loose-bottomed tart pan. On a lightly floured surface, roll out pastry to 5mm thick, then use to line the tart pan. Chill for 15 minutes.