Red Onion Tarts with Beetroot & Yoghurt Sauce

It looks impressive, it tastes delicious, it’s vegetarian AND lactose-free thanks to Clover Nolac!

Recipe by: Nicole Snelling


  • 2 Cooked beetroots, peeled & diced
  • 1/2 Cup Nolac plain dairy-snack
  • 1 Garlic clove
  • 2 Red onions, thinly sliced
  • 2 Thyme sprigs
  • 1 Roll puff pastry, thawed
  • 1 Tbsp Sugar
  • Salt and pepper, to taste
  • Micro greens, to garnish

How To Make Red Onion Tarts with Beetroot & Yoghurt Sauce

  1. To prepare the yoghurt sauce, add the beetroot, yoghurt, garlic, salt and pepper to a blender and blend until smooth.
  2. To prepare the onion filling, add the onion and thyme to a medium heated pan and sauté for 10-15 minutes until softened and caramelized, add a tablespoon of sugar at the end and season with salt and pepper.
  3. Preheat the oven to 180°C. Line and grease a baking sheet.
  4. Cut out 8 small rectangles from the pastry, about 8cm x 15cm. Divide the onion filling by 8 onto the baking tray, keeping in mind they will be topped with the pastry cut outs.
  5. Place the pastry over the onion making sure the onion filling is in the center of each one.
  6. Place the pastries into the oven to bake for 13-15 minutes or until golden brown in colour.
  7. Carefully turn each tart upside down making sure the filling is in the center of each one.
  8. Drizzle with the yoghurt sauce and top with micro greens before serving.

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