Caramelized Onion, Beetroot & Feta Tart

YUM YUM

Ingredients
250g short crust Pastry
Olive oil
100g feta cheese
1/4 cup balsamic vinegar
2 tsp sugar
2 red onions
2 small beetroot
100ml cream
1 free range egg
Salt & pepper for seasoning
Handful fresh rosemary

Method
Pre heat oven to 180C and butter and flour 8 small tart tins or one 24cm tart tin.
Roll pastry to fit tins, line the tins and allow to rest in the fridge 20 minutes while making the filling.
Slice the onions and either grate the beetroot or process into matchstick with a food processor.
Add a few tablespoons of olive oil to a frying pan over a medium heat.
Add the onions and beetroot to the frying pan and sauté until soft (approx 10 mins).
Add the balsamic vinegar and sugar and cook for a further 10 minutes stirring every few minutes and then cool.
Spread the onions and beetroot over the pastry case.
Whisk the egg and cream together and season with salt and pepper.
Gentle pour the egg mixture into the tart cases.
Crumble the feta over the top of the onions.
Bake for 35 minutes or until the egg mix if firm.
Sprinkle with some fresh rosemary and serve warm or chilled.