Beetroot & Goat's Cheese Filo Tart
Serve up this fresh beetroot and goat's cheese tart for a light, tasty meal. It’s a crispy filo winner that's sure to hit the spot.
Ingredients
- 400 grams beetroot, trimmed and peeled
- 2 red onions, sliced
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 8 sheets filo pastry
- 80 grams goat’s cheese, crumbled
- 8 sprigs thyme
- 30 grams hazelnuts, chopped
- 40 grams butter, melted
- 2 tablespoons olive oil
- 400 grams beetroot, trimmed and peeled
- 2 red onions, sliced
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 8 sheets filo pastry
- 80 grams goat’s cheese, crumbled
- 8 sprigs thyme
- 30 grams hazelnuts, chopped
- 40 grams butter, melted
- 2 tablespoons olive oil
- Step 1 of 5Preheat oven to 180°C.
- Step 2 of 5Thinly slice beetroot using a mandoline. Arrange in a baking dish lined with baking paper. Drizzle with honey, sprinkle with thyme leaves and season. Cover with foil and bake for 20 minutes or until just tender.
- Step 3 of 5Meanwhile, heat oil in a frying pan over low heat. Cook onions and vinegar for 20 minutes, stirring occasionally.
- Step 4 of 5Brush each filo sheet with butter and layer on top of each other. Lay into a 20x30cm pan, folding in ends. Prick base with a fork. Bake for 10 minutes.
- Step 5 of 5Spread onion mixture over pastry. Top with beetroot slices and crumble over cheese. Finish with hazelnuts. Bake for 20 minutes or until golden. Cut into pieces and serve.
Method
- Step 1 of 5Preheat oven to 180°C.
- Step 2 of 5Thinly slice beetroot using a mandoline. Arrange in a baking dish lined with baking paper. Drizzle with honey, sprinkle with thyme leaves and season. Cover with foil and bake for 20 minutes or until just tender.
- Step 3 of 5Meanwhile, heat oil in a frying pan over low heat. Cook onions and vinegar for 20 minutes, stirring occasionally.
- Step 4 of 5Brush each filo sheet with butter and layer on top of each other. Lay into a 20x30cm pan, folding in ends. Prick base with a fork. Bake for 10 minutes.
- Step 5 of 5Spread onion mixture over pastry. Top with beetroot slices and crumble over cheese. Finish with hazelnuts. Bake for 20 minutes or until golden. Cut into pieces and serve.
Nutrition per serving
2150 Kilojoules
Protein10 grams
Fat27 grams
Carbs55 grams
Sugars25 grams
Dietary and nutritional info supplied by Woolworths Food Company NZ Nutritionist
Method
- Step 1 of 5Preheat oven to 180°C.
- Step 2 of 5Thinly slice beetroot using a mandoline. Arrange in a baking dish lined with baking paper. Drizzle with honey, sprinkle with thyme leaves and season. Cover with foil and bake for 20 minutes or until just tender.
- Step 3 of 5Meanwhile, heat oil in a frying pan over low heat. Cook onions and vinegar for 20 minutes, stirring occasionally.
- Step 4 of 5Brush each filo sheet with butter and layer on top of each other. Lay into a 20x30cm pan, folding in ends. Prick base with a fork. Bake for 10 minutes.
- Step 5 of 5Spread onion mixture over pastry. Top with beetroot slices and crumble over cheese. Finish with hazelnuts. Bake for 20 minutes or until golden. Cut into pieces and serve.