Caramelised Onion, Feta & Beetroot Tart

At the weekend I was down on the allotment and dug the last of the beetroot from the plot (I wanted to dig over that part of the plot in preparation for the new growing season). There were quite a few good ones, but not quite enough to pickle or store for the longer term so I decided to make a tart with them.

I used a sheet of ready-made puff pastry (because that’s what I had), and greased and lined my quiche dish with it, as it takes approx half the sheet of pastry I cut the remainder into strips to add to the top of the tart once the filling was in.

I cut up two medium sized onions and gently sauteed them in a little olive oil, as they were browning I added some butter and once that had melted a tablespoon of brown sugar and allowed them to caramelise on a low heat.

I boiled the beetroot, and removed the skins and then sliced roughly into chunks.

Once the onions were ready I added them as a layer to the bottom of the flan and then tipped the beetroot and some roughly chopped feta on top.

I whisked up a couple of large eggs with approximately 100ml of milk seasoned with pepper and added this to the flan. Then topped off with the remaining puff pastry strips.

Cooked for about 40 mins at gas mark 6, until the milk / egg mixture had solidified. Served with some mixed green veg.

Goats Cheese, Feta and Pear Pizza

Now this may not sound like everyone’s idea of a pizza topping combination, but it is tasty!

You’ll need:

For the dough (unless you’re using a ready made base):

  • 300g strong white bread flour (plus extra for rolling and kneading)
  • 1/2tsp dried yeast
  • 2tbsp olive oil
  • 200ml warm water (about 25°C)
  • 1tsp salt
  • A pizza tray or stone (do not place the base directly onto an oven shelf). If you’re using a ready made base, follow the manufacturers instructions!

For the topping:

  • 1 tube tomato puree
  • Large clump of fresh basil
  • 20g hard cheese (Parmesan or cheddar)
  • 6 large mushrooms
  • 1 large red onion
  • 2 large tomatoes
  • 2 large dessert pears (or any pears that you have to hand)
  • Feta and Goats cheese
  • Pepper

To make the base put the flour, olive oil, salt and yeast in a mixing bowl and add about half of the water. Mix until the water is well combined, add the remaining water a little at a time until you have a slightly damp dough, but not one that is too sticky – you may not need all of the water. Spread a little more flour on a clean worktop or bread board, and gently knead the dough for about 5 minutes. Form the dough into a ball, and place in a greased (this helps to get it out later) bowl and cover with a clean tea towel. Place to one side at room temperature for about six hours. The dough should double in size.

IMG_20160521_174415281When you’re ready bring out the dough and shape into a roughly round shape, you can make it as thick or as thin as you prefer and to fit you pizza tray or stone. Place on a greased tray or prepared stone.

Cover the base with tomato puree, using the back of a table spoon to apply and even coating. Wash and dry the basil and spread the leaves evenly across the base (no need to chop), and a layer of finely grated hard cheese on top of the basil. Next slice your mushrooms and onions and add as another layer on top.

IMG_20160521_175137550Core and slice the pears (if the skins are particularly thick, you can peel, but I prefer to leave them on), and add as another layer.

Finally slice the goats cheese and feta and add generously across the top of pear later.

Give the top a sprinkling of pepper (you’re unlikely to need salt, as there is a lot in the feta, but add to taste if you prefer).

Bake in a preheated oven (200°C) for 10 to 15 minutes until the base is cooked through, and the cheese has melted. Serve on it’s own or with a light salad.