Perfect for squash season
Simple and delicious
Heat your oven to 200° and prep your ingredients. Scrub your beetroot so they are clean and then chop into quarters (you may wish to wear gloves). Place into a roasting tin and drizzle with olive oil - roast for 30 minutes.
Finely slice your onion and add to the roasting tray after 10 minutes, allowing to roast for around 20 minutes. Allow to cool slightly and place a flat baking sheet into the oven.
Roll the pastry out into a large rectangle and score a 1cm border around the edge. Place onto a baking sheet and egg wash the border.
Crosshatch the centre with a sharp knife but don’t cut all the way through. Peel the skin off the beetroot wedges, and cut each piece into 2 or 3. Toss the beetroot in the balsamic and scatter it over the tart, along with the onion, feta and thyme leaves.
Season the tart to your liking. Put the tart tray on top of the baking sheet and bake for 20-30 minutes or until the pastry is puffed and golden. Push down the center if it has ballooned up. Scatter with more thyme leaves. Enjoy!
Recipe from Olive