This great beetroot, red onion and goat’s cheddar tart makes a beautiful sans meat principle
• READY IN1 hour
• COOKING TIME40 minutes
• PREP TIME20 minutes
• 2 tbsp olive oil
• 4 red onions, finely cut
• 15g new thyme, leaves picked
• 3 tbsp balsamic vinegar
• 200g crude beetroot, managed, stripped and ground
• 3 sheets filo cake, split
• 30g unsalted spread, dissolved
• 100g goat’s cheddar, attacked pieces
• 120g blended plate of mixed greens
Preheat the stove to 180°C/gas mark 4. Warmth the oil in a skillet over a low warmth and tenderly cook the onions, 1 tbsp of thyme, vinegar and beetroot for 20 minutes, blending every so often.
In the interim, lay a sheet of filo over a 20cm round free based tart tin and brush with a portion of the margarine. Keep layering with filo, brushing with spread as you go. Trim the edges so they balance 1cm over the side. Prick the base with a fork and cook on a preparing sheet in the stove for 10 minutes.
Spoon half of the onion and beetroot blend into the cake case and dissipate over a large portion of the goat’s cheddar. Top with the rest of the onion blend and goat’s cheddar. Prepare in the broiler for 10 minutes. Topping with additional thyme leaves, at that point cut the tart into wedges and present with the serving of mixed greens.