Bake this Upside down Beetroot & Feta Tart recipe next time you have guests for a delicious teatime treat
1 x 450 g box of Werda Grated Beetroot Salad
30 ml olive oil
1 large onion, sliced in thin wedges
45 ml sugar
5 ml freshly-milled black pepper (or to taste)
125 ml prepared chicken or vegetable stock
30 ml Maizena Corn Flour
200 g feta cheese, broken into rough 2-cm cubes
1 x 400 g bought puff pastry, defrosted
about 12 mint leaves, torn into smaller pieces
a few handfuls of rocket or lettuce leaves of your choice
to serve: lemon-infused olive oil, freshly-milled black pepper and salt
Drain the Werda Grated Beetroot Salad and pat thoroughly dry with paper towel. Set aside until required.
Heat the oil in a non-stick frying pan that has an oven-safe handle and saute the onion until golden. Add the sugar, black pepper and beetroot and saute until sticky and caramelized. This is an important step and can take a while to become sticky but the rewards for your patience will be great!
Add the stock and bring to a boil. Mix the Maizena with a little cold water into a paste and add to the pan. Stir until the sauce has thickened.
Remove pan from heat and arrange half of the feta cubes on top of the mixture. Cover with the pastry and trim the edges, leaving enough pastry to tuck in towards the pan.
Bake in the oven preheated to 200C for 20 minutes or until the pastry is cooked through and golden.
Remove the pan from the oven, loosen the pastry from the pan’s edge with a spatula and invert smartly onto a serving platter.
Arrange the rest of the feta cheese on top of the beetroot, sprinkle with mint leaves and serve sliced with some rocket or lettuce leaves on the side splashed with the lemon-infused oil, pepper and salt.