Beetroot and Feta Tart

This recipe is based on a tart that my aunt made for a lunch a few weeks ago.  She used puff pastry but I decided to make this with filo, as I like how light it is.  I have a feeling that it would be very suitable for a picnic.

 

Beetroot and Feta Tart

Ingredients

2 small onions, halved and sliced.

1 Tbsp butter. 

1/4 cup of white wine (or water).  

2 Tbsp balsamic vinegar.

3-4 beetroot.

8 sheets of filo pastry.

200 grams feta cheese.

Olive oil.

Handful of rocket.

Method

Melt the butter in a frying pan and add the onions.  

 

Fry over a low heat in order to caramelize.  This should take about 30 minutes.  Stir them occasionally to make sure that they don't burn.  You want them to slowly turn a light brown colour.  After about 20 minutes, add the wine or water.  Fry for another 10 minutes, then add the balsamic vinegar (that is, add it once they have been frying for 30 minutes total).

Meanwhile, cook the beetroot by chopping them into large chunks and boiling them in water in a medium saucepan.  It is easier to take the skins off once they have cooked but you could do it before you put them in the water if you prefer.  Test the beetroot by poking them with a fork.  They should be firm but not hard or crunchy when cooked.

While you are cooking the onions and the beetroot, get the filo pastry ready.  Line a dish with some baking paper, then start layering the sheets of filo.  Each sheet needs to be brushed with a little olive oil to make them stick together.  You can do this by drizzling say 1/2 teaspoon of oil over each sheet and then spreading it around with the back of the teaspoon.  

  

If there is a bit of overhang around the edges of the dish, fold them in neatly.

When the onions and beetroot are cooked, cool the beetroot in some cold water and peel off the skins (if you haven't already).  Chop them into say 2cm pieces.  

Layer the balsamic onions over the pastry, then add the beetroot.  Crumble the feta over the top.

 

Bake at 180 degrees celcius for 30 minutes, or until golden.  Scatter with rocket and serve.