Beetroot and feta tart
Ingredients
- 2 large beetroots (about 400 g), peeled and coarsely grated
- 1 tbsp olive oil
- 1 cup water
- 1 brown onion thinly sliced
- 1/4 cup balsamic vinegar
- 2 tsp thyme leaves
- 1 tbsp brown sugar
- 150 g smooth feta
- 2 eggs, lightly beaten
- 150 ml thickened cream
- Extra thyme springs, to scatter
- Fresh green salad to serve
- 200 g plain flour
- 100 g chilled unsalted butter, chopped
- 60 ml cold water
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