In This Tart, Beetroot Is Transformed Into An Irresistible Anytime Meal
BEETROOT, BLUE CHEESE AND GARLIC TART RECIPE
Recipe by Angela Casley, VIVA magazine.
1 kg beetroot, mixed colours, peeled
2 onions, peeled and cut into wedges
8 cloves garlic, peeled and left whole
1 Tbsp orange zest
4 stalks oregano
¼ cup foodies extra virgin olive oil
2 tsp brown sugar
2 Tbsp balsamic vinegar
foodies flaky sea salt, and pepper, to taste
450g puff pastry
150g blue cheese
Preheat an oven to 180C. Line a large baking tray with a baking sheet/paper.
Cut the beetroot into roughly the same size pieces. Place on the baking tray. Add the onion, garlic, zest and oregano. Drizzle over the foodies extra virgin olive oil and toss. Bake for 40 minutes or until the beetroot has softened. Remove and toss through the sugar and vinegar. Season with the foodies flaky sea salt, and pepper.
Turn up the oven to 200C. Line with a new baking sheet.
On a lightly floured bench roll the pastry to a 30cm x 20cm rectangle. Place the vegetables onto the pastry, leaving a 1.5cm border. Crumble over the cheese then place into the oven for 20 minutes or until the pastry is puffed and golden.
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