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Red onion, beetroot and cheese tart recipe

34 ratings

This red onion, beetroot and cheese tart will be a go-to dinner recipe in next to no time See method

Ingredients

If you don't have red onions, try using white, brown or spring onions

of the reference intake
Carbohydrate 69.4g Protein 16.3g Fibre 4.9g

Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry, leaving it on its paper, and transfer to a large baking tray. Use a sharp knife to score a 1.5cm border, making sure you don’t cut all the way through. Prick the inside all over with a fork. Bake for 15 mins.
Use a fork to gently push down the centre of the pastry where it’s risen. Spoon over the chutney, scatter over the beetroot and crumble over the salad cheese. Season lightly, then bake for a further 8-10 mins until the pastry is deeply golden and the feta has lightly coloured.
Meanwhile, prepare the couscous to pack instructions. Stir through the spinach to wilt a little; season to taste. Add one-third of the parsley.
Remove the tart from the oven, drizzle with a little olive oil, if you like, and scatter over the remaining parsley. Cut into 4 and serve with the couscous salad.