Ingredients

• 400g beetroot, scrubbed very clean
• Olive oil
• 1 red onion, finely sliced
• 300g puff pastry
• 1 egg, lightly beaten
• 3 tbsp balsamic vinegar
• 150g feta, crumbled
• 1 sprig thyme, leaves stripped

Method

1. Heat the oven to 200C/fan 180C/gas 6.
2. Peel and dice the beetroot and put the pieces with the onion and thyme in a roasting tin, drizzle over some olive oil and balsamic. Cover with tinfoil and roast for 40 minutes, or until tender.
3. Roll the pastry out into a large rectangle and score a 1cm border around the edge. Put on a baking sheet and brush the edge with egg.
4. Scatter the beetroot & onions over the tart, season the top well.
5. Put the tart tray on top of the baking sheet and bake for 20-30 minutes or until the pastry is puffed and golden.
6. To finish, scatter the top with the crumbled feta, spring onion and a small pinch of chilli flakes.