Fonterra Food Services
Caramelised Onion, Beetroot & Goats Cheese Tartlets
125g Western Star Butter Chilled
100g Western Star Butter Extra
1 1/4 cups plain flour
1-2 tbsp iced water
3 medium red onions, peeled and thinly sliced
1 large (200g) fresh beetroot, peeled and grated
10 sprigs thyme
2 tbsp brown sugar
1/2 tsp salt
1/4 cup balsamic vinegar
Freshly ground black pepper to taste
100g good quality fresh goats curd or goats feta
Western Star Salted Butter
Process flour and 125g of Western Star Butter in a food processor until mixture resembles breadcrumbs. Add water and pulse until dough begins to come together into a ball. Do not over mix. Scoop mixture into a plastic freezer bag and gently press into a smooth disc. Refrigerate for 15-20 minutes.
Roll out pastry between 2 sheets of baking paper to a 3mm thickness. Using a 7cm round scone cutter, cut 20 rounds of pastry and press into patty pan trays. Prick pastry with a fork and bake at 200°C for 15 minutes, until golden and crisp. Cool and store in an airtight container until required.
Caramelised Onion and Beetroot
Melt Western Star Butter in a large frypan, stir in onions, beetroot, 5 sprigs of thyme, sugar and salt. Cover and cook over low heat stirring occasionally for 10 minutes. Remove lid, add vinegar and continue cooking for a further 10-15 minutes until the onions and beetroot are soft, glossy and translucent and liquid is sticky and thick.
Season with pepper and cool for at least 15 minutes before using.
Spoon onion and beetroot mixture into tart cases, top with goats curd and garnish with remaining sprigs of thyme.
Tip :
Keep any leftover onion and beetroot mixture refrigerated in an airtight container or jar for up to 1 week.
Onion and beetroot mixture is delicious on grilled meats, in toasted wraps, quiches or in warm salads.

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