Beetroot and caramelised onion tart
A vibrant vegan centrepiece fit for an Easter feast. Great on its own or with a side salad.
- 500g vegan puff pastry
- 400g fresh beetroot, cut into wedges
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 2 tbsp sugar
- Splash of balsamic vinegar
- Flour, for rolling
Preheat the oven to 200c/180 fan/gas mark 6.
Place the beetroot and onion wedges into a large bowl and toss in 2 tbsp olive oil, the vinegar and sugar.
Heat the remaining oil in an oven proof, nonstick frying pan. Add the veg so they cover the surface of the pan, then cover with foil and cook in the oven for 45 minutes.
Meanwhile, on a well-floured surface, roll out the pastry to 0.5cm thickness. Then, cut out a circle the same size as your frying pan.
After the first 45 minutes, carefully take the pan out of the oven and remove the foil. Put the pastry over the beets and onion, making sure to tuck it in around the edges.
Return to the oven for another 35 minutes.
Once cooked, remove from the oven. Slide a knife around the edge of the tart to loosen it from the pan, then put a plate on top of the pastry.
Flip the pan over to turn the tart out onto the plate.
Serve with a side salad and enjoy.