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Categories:Viewed: 67 - Published at: 9 years ago
Ingredients
- 2 None onions, thinly sliced
- 2 tbsp brown sugar
- 1/2 tbsp mustard seeds
- 1/4 cup balsamic vinegar
- 1/4 tsp salt
- None None Beet, Feta and Walnut Tarts
- 1 sheet frozen puff pastry, defrosted, cut into quarters
- 16 oz jarred beets, drained, diced
- 2.5 oz feta
- 1/3 cup walnuts, chopped
- 1 tbsp fresh rosemary leaves
- 1/2 tbsp olive oil
Method
- For the onion jam, combine onions, brown sugar, mustard seeds, vinegar, salt and 1/4 cup water in a small saucepan. Simmer gently for around 45 mins.
- Preheat oven to 400°F. Grease a baking sheet. Score a 1/3 inch border around each pastry section, creating a "frame." Place pastry on prepared sheet.
- Combine beets, 1/2 the feta, walnuts, rosemary and olive oil. Toss gently to mix.
- Spread 1/2 of the onion jam over pastry squares, inside borders. Add beet mixture then crumble remaining feta over top. Bake for 20-25 mins, or until pastry is golden brown.
