If you don’t want to make your own onion jam, use a readymade variety.
Ready in: 40 minutes plus 45 minutes for onion jam. Makes: 4 serves -easily doubled
1 sheet puff pastry cut into quarters
½ cup onion jam – see recipe below or use a store bought one
1 can diced beetroot drained
½ Tbsp olive oil
1 Tbsp rosemary sprigs
75 g feta cheese
¼ cup walnuts
2 onions sliced thinly
2 Tbsp brown sugar
½ Tbsp mustard seeds
¼ cup water
¼ cup vinegar (balsamic vinegar is best but use what you have)
¼ tsp salt
Make the onion jam. Place all the ingredients in a small saucepan and simmer gently for around 45 minutes or until liquid is evaporated.
Store in an airtight container in the fridge.
Make the tarts. Preheat the oven to 200°C.
Score a square 1cm inside the outer edge of each pastry section creating a “frame”. Place on a greased baking tray.
Drain the beetroot and place in a bowl with ½ the feta, crumbled, the walnuts and rosemary. Add the oil and toss gently to mix.
Spread each pastry square with onion jam but don’t go over the line you have scored. Pile on the beetroot mixture, top with remaining crumbled feta and bake in the preheated oven 20 -25 minutes or until pastry is well risen and golden. Serve warm or cold.