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
Ingredients:
- 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
- To prepare the yoghurt sauce, add the beetroot, yoghurt, garlic, salt and pepper to a blender and blend until smooth.
- 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.
- Preheat the oven to 180°C. Line and grease a baking sheet.
- 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.
- Place the pastry over the onion making sure the onion filling is in the center of each one.
- Place the pastries into the oven to bake for 13-15 minutes or until golden brown in colour.
- Carefully turn each tart upside down making sure the filling is in the center of each one.
- Drizzle with the yoghurt sauce and top with micro greens before serving.