Rated 5 out of 5 based on 1 votes
- 200 g spelt flour (or plain)
- 200 g plain flour
- 1/4 cup almond meal
- 175 g butter, room temperature
- 1 x pinch salt
- 1 Tbls fresh parsley, finely chopped
- 1 tspn fresh thyme
- 2 Tbls olive oil
- 3 x red onions, finely sliced
- 3 Tbls balsamic vinegar
- 2 Tbls brown sugar
- 1/4 tspn salt
- 1/8 tspn ground black peppe
- 3 x medium heirloom beetroot (or normal), peeled and thinly sliced with mandoline
- 3 Tbls goats cheese (crumbled)
- 1 x fresh thyme leaves to garnish
In a large bowl sift the flours, almond meal and salt together. Add the fresh herbs and give a quick stir to combine ingredients. Place the butter into the bowl and using your finger tips rub together to form a small breadcrumbs. Mix with hands to bring the dough together and knead very briefly. Place in the fridge for 30 minutes to rest.
In a medium saucepan, heat the oil over a medium heat. Add the onions, salt and black pepper. Cook until translucent and soft, about 8 minutes. Add the brown sugar and balsamic vinegar and cook for a further 3-4 minutes until caramlized. Remove from heat and set aside.
Preheat oven to 180 degrees celcius and line a pizza tray with baking paper.
Roll the tart dough into a round circle that is about 5mm thick. Place onto the lined pizza tray. Spread the caramlized onion onto the dough and top with thinkly sliced beetroot, leaving a 2 inch border on the side. Fold the dough over the beets and gently tuck and pinch andy crack parts. The more rustic it looks the better.
Chill for a further 15 minutes. Top with fresh thyme and crumbled goats cheese and bake for 30 minutes or until golden brown.
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Melissa it looks very delicious. and very colorful.