These Balsamic Beetroot and Feta Tarts are made perfectly using our reusable cupcake cases.
Category
Savoury
Servings
6
Prep Time
30 minutes
Cook Time
20 minutes
These make a fancy-looking afternoon tea or picnic addition - impress your friends and family!
Ingredients
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1 roll of vegan shortcrust pastry
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1 small onion (sliced)
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250g cooked beetroot (drained and cut into small chunks)
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3 tablespoons of balsamic vinegar
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80g dairy free feta (crumbled)
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Fresh thyme sprigs
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1 teaspoon of sunflower seeds
Directions
Begin by preheating the oven to 180c.
Heat a non-stick pan over a medium heat. Add the red onion and balsamic vinegar. Cook for 5-8 minutes, stirring frequently until the onion is cooked and the vinegar has reduced. Add the chopped cooked beetroot and combine.
Roll out the puff pastry. Then use a circular stencil or object (approx 2cm wider in diameter than the Sasstainable reusable cupcake case) to cut out 6 circles from the roll. Cut 1/6 triangle / slice out of each circle.
Now, line 6 cupcake cases with the pastry circles pinching the edges to join them. (Cutting the small 1/6 triangle out of each enables the pastry to fill the case better with not too much overlap.)
Next, spoon the onion beetroot mixture into each pastry case, place on a tray and bake in the oven for 18-20 minutes.
Serve with crumbled vegan feta, thyme and sunflower seeds. Enjoy!