Golden beetroot and cream of onion tart
- 3 tbsp extra virgin olive oil
- 500g onions, peeled and finely sliced
- 2 cloves garlic, minced
- 80ml aromatic white wine, such as sauvignon blanc or traminer
- 150ml cream
- Salt and pepper
- Savoury shortcrust pastry
- 2 tbsp extra virgin olive oil
- 300g golden beetroot, peeled and cut into 1cm cubes
- 1 chilli, seeded and finely chopped
- 2 tbsp parsley, finely chopped
- Salt and pepper
- 80g parmesan, finely grated
Mostly we tend to eat the bulbous roots of the beetroot. As well as the ever-present red type, my local fruiterer now has some wonderful golden beets that vary in size from a golf ball to a child's fist.
Method
Heat oil in a pan and lightly fry onions and garlic until soft. Add wine and simmer until almost evaporated or absorbed by onions. Add cream and season. Simmer for 2-3 minutes until mixture thickens. Put aside to cool. Meanwhile, roll out pastry to make one 28cm tart or six smaller tartlets. When tart shell is baked, fill with the cream of onion. Heat the additional olive oil in a frypan and add beetroot cubes. Fry on medium heat until tender. Add chilli and parsley and season. Place beetroot cubes on top of the cream of onion in tart. Scatter parmesan on top and bake in a preheated 200C oven for
5 minutes. Serve hot or warm.
Serves 6
