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Beetroot and Caramelised Onion Upside Down Tartlet

Beetroot And Caramelised Onion Upside Down Tartlet Recipe - Myanbah Farm

This savory treat is not just a feast for the taste buds but also a visual spectacle. Using Finns Kitchen Caramelised Onion Fig and Balsamic Relish, this tartlet takes the classic ingredients of beetroot and onion to new heights. Join us in creating a dish that’s as impressive as it is delicious. The finale? A sprinkling of creamy Greek feta and aromatic thyme leaves. Served with a fresh salad and light vinaigrette, this creation is a symphony of flavors, perfect for any occasion.


Beetroot and Caramelised Onion Upside Down Tartlet
  • 4x tablespoons Finns Kitchen Caramelised Onion Fig and Balsamic Relish
  • 425g tin of sliced beetroot drained
  • 1x large brown onion, sliced
  • 100g greek feta cheese
  • 4x sprigs fresh thyme
  • 4x sheets of puff pastry
  • 1x egg, lightly beaten
  • Spray oil


  1. Preheat the oven to 180.C.
  2. Lay out each slice of beetroot on absorbent paper to draw out any moisture. Remove one third of each puff pastry sheet and discard. Set both aside.
  3. Line two baking trays with baking paper and lightly spray with oil. The tartlets are assembled upside down and flipped when serving.
  4. Arrange beetroot and onion slices in an overlapping pattern in two sections on each tray. Across the two trays, you will have four sections in total.
  5. Using a pastry brush, top each with a tablespoon of Finns Kitchen Caramelised Onion Fig and Balsamic Relish, ensuring the vegetables are well coated.
  6. Top each with a sheet of puff pastry, ensuring that the pastry overlaps the ingredients on all four sides. Press down the edges with a fork.
  7. Brush the top of the pastry with a lightly beaten egg and put in the oven for 15 minutes or until golden brown.
  8. Remove each pastry from the baking sheet and top with crumbled feta and thyme to your liking. Serve with a salad and light vinaigrette.

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