Beetroot Tart

Recipe and Photography Jenelle McCulloch

This rustic, seasonal tart just can’t be beat! The beets are shredded and caramelized with onions to create a savoury filling. 

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INGREDIENTS Makes 4 tarts

• 2-3 large beets, peeled and grated 

• 1 medium red onion, thinly sliced 

• Cooking oil 

• and/or butter 

• 1 Tbsp water

• Salt and pepper

• Soft cheese (blue cheese or goat cheese)

• 1 sheet puff pastry 

• Honey for garnish

DIRECTIONS

Filling

Over medium heat, cook beet and onion in a splash of cooking oil and/or butter. After a few minutes, add a tablespoon or so of water and cover the saucepan. Stir occasionally until beets are cooked down and the liquid is gone, approximately 10-15 minutes. Season with salt and pepper to taste. 

Tart

Preheat oven to 350ºF. Slice puff pastry into 4 squares. With a knife, score a 2-centimetre square border around the puff pastry. Score the pastry inside of the border. Bake the pastry for 12-15 minutes, until slightly golden. 

Remove partially baked pastry from the oven and fill each square with beet mixture.

Top each pastry with a dollop of the cheese of your choice. Return to oven for 5-7 minutes, or until pastry is golden brown. 

Serve with a drizzle of honey.  OH