Easy Vegan Beetroot and Red Onion Tart
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Easy Vegan Beetroot and Red Onion Tart

22 Jan Easy Vegan Beetroot and Red Onion Tart

Posted at 16:59h in Easy Dinner, Lunch, Party, Pastry, Snacks, Vegan by

I always have a roll of puff pastry in the freezer just in case. It’s an easy get-out clause if you are feeling lazy or just want a quick satisfying lunch. You can add goat’s cheese or vegan cheese on top to give it added richness but you don’t really need it. The flavours hit all the right spots. For the tomato paste I use whatever I may have in the cupboard, usually just tomato paste. The great thing about this is you don’t need many measurements, you can eyeball it.

Easy Vegan Beetroot and Red Onion Tart with Za’atar and Onion Chutney

  • 1 sheet rolled vegan puff pastry
  • 2 red onions
  • 4 cooked beetroots (of course you can use fresh, just cook em first)
  • Tomato puree (also nice with red pesto or red pepper paste)
  • Harissa (optional)
  • 2 tbsp Za’atar (you can buy this ready mixed or make with a 1:1:1 ratio of dried thyme, toasted sesame seeds and sumac, add salt according to taste)
  • A sweet chutney such as plum or a red onion chutney or even chilly jam
  • Optional toppings: Rocket leaves, olive oil, pine nuts, goats cheese, vegan cheese, yoghurt

 

1 Preheat oven to 190C, 170C fan-assisted

2 Unroll the dough onto a baking tray. If there is parchment rolled in with the dough, use it as pictured to stop the dough sticking from the baking tray.

3 Spread your tomato/pepper paste onto the puff pastry like tomato sauce on a pizza. Leave the edges free. Refrigerate.

4 Slice the red onions and place in a deep frying pan along with 1/2 tsp of salt to break the onions down and a splash of cooking oil. Cook on a medium high heat moving them around till they sizzle and turn down to medium heat and leave them to soften.

5 As they are cooking in the pan, slice the beetroots as thinly as possible. If you have a mandolin great, if not use a knife.

6 Once the onions have softened you are ready to assemble your tart.

7 Cover the pastry with onions, sliced beetroots and sprinkle with the za’atar. Finish off with random dollops of the chutney. If using cheese sprinkle on now.

8 Place in the oven checking after 25 mins. Once the crust is golden it’s ready, take it out and let cool slightly before cutting, it makes it easier.

9 Enjoy with an optional topping such as fresh rocket leaves and dress the tart lightly with olive oil.

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