Impress family and friends with this gourmet creation.
Preheat oven to 200C.
Prepare the baby beetroots by washing. Place them in the centre of a large piece of aluminum foil. Fold up the sides of the foil to form a pouch, leaving the pouch open at the top.
Roast the beetroot for 25 to 30 minutes, or until a small paring knife can be inserted into the centre of the beetroot with no resistance. Set aside to cool slightly. Peel off the skin and cut in half.
Using a pan suitable for the oven, add olive oil, red wine, Sweet Balsamic Reduction and sugar to heat over a moderate flame. Then reduce the heat.
Add beetroots until the liquid has reduced into a syrup.
Add thyme, lemon zest, caramelised onions, and season to taste. Cut pastry to size of pan or place over the top, tucking the edges into pan.
Cook in oven for 10 minutes.
While tart is cooking, dry pan fry walnuts in a hot pan. Add a small amount of Sweet Balsamic Reduction toss through. Allow to cool, and they will become crunchy.
Once tart is golden brown and cooked, take it out from the pan. Garnish with additional caramelised onions, goats cheese, caramelised walnuts, and basil. Ready to serve.
To make caramelised onions, slice 3 red onions with a little extra virgin olive oil. Cook onions till they are soft and transparent. Add 1 tablespoon of Sweet Balsamic Reduction and cook for a few minutes.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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For more information and recipe ideas, see: www.jomeisfinefoods.com.au
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