500g puff pastry
2 red onions, sliced into thick slices
2 tbsp extra virgin olive oil
¼ cup brown sugar
2 tbsp sherry vinegar
1 sprig thyme
500g cooked beetroots, halved
Salt & pepper
1 bunch garlic chives, chopped
1 bunch watercress, picked
a few slices of goats’ cheese
Extra virgin olive oil
Cracked black pepper
Preheat the oven to 200°C.
Sweat onions in a hot pan over medium heat with extra virgin olive oil and butter, season with salt and pepper.
Add sugar and vinegar, stir through the onions- a light caramel will begin to form. Add the beetroot and thyme, flip the beetroots cut side down and push towards the bottom of the pan.
Cover the onions and beetroots with the pastry, tucking in the edges if it is a little big.
Bake for 20–25 minutes, or until the pastry has puffed up and turned golden brown.
Remove the tart from the oven and leave to stand for 10 minutes, then invert it on to a large plate.
Top with garlic chives, watercress and goats cheese.