My husband found this excellent recipe from BBC Good Foods, and it turned out to be an excellent dish to serve up while entertaining at our Mother’s Day Brunch. Check out how to make these super easy tarts here.
- 2 cans of Beetroots (about 750g)
- 4 garlic cloves, unpeeled
- Olive oil
- 2 tsp ground coriander seeds
- 2 tsp cumin seeds
- 5 brown onions peeled, halved and finely sliced
- 320g pack of puff pastry sheets
- 1 tbsp harissa
- 2 tsp sherry vinegar
- 1 tsp fennel seeds
- ½ x 200g block crumbled feta
- Heat oven to 180C fan and heat a small frying pan. Toast the cumin seeds and put in a separate bowl. In this same bowl, add the ground coriander seeds and mix together.
- Heat 3 tbsp oil in a frying pan and then add in the onions, cumin and coriander mix, and some salt and pepper if desired. Cook gently until the onions are soft and browned.
- While the onions are cooking, pull out the pastry sheets from the freezer and dethaw slightly until usable. Use a round cookie cutter or sharp knife to cut out round tarts and then place these round pastry shapes into a 12 cupcake pan. Softly, dent the pastry slightly so that it makes a little dip into the pan.
- Put the pastry into the oven and bake for 10 – 15 minutes, or until browned and puffed.
- While the puff pastry is cooking, mix the harissa, vinegar and 1 tablespoon of olive oil in a small bowl.
- Remove the pastry from the oven and gently press the middle of the puffed pastry into a small bowl using a metal spoon.
- Spread the cooked onion mixture into this little bowl and then layer with beetroot slices. Brush the harissa mix onto the beetroot (you can brush a whisked egg onto the border of the pastry if you can) and then sprinkle with fennel seeds and crumbled feta. Put back into the oven and cook for another 15 minutes before removing to serve.
Yum! And there you have perfect bite sized tarts to serve at brunch. Enjoy!