Caramelized Onion And Beet Tart

1. 1

   Melt the butter in a medium skillet on medium heat. Cook the onion, stirring occasionally, for about 30 mins or until caramelized. Stir in the vinegar and thyme.

2. 2

   Meanwhile, boil or steam the unpeeled beets until tender; drain. When cool enough to handle, peel the beets (you may want to wear plastic gloves to do this) and slice thinly.

3. 3

   Preheat the oven to 425u00b0F. Grease a baking pan.

4. 4

   Place the pastry sheet on a flat surface and cut out a 9-inch circle. Place the circle on the prepared pan and prick it all over with a fork. Freeze for 10 mins. Remove from the freezer. Bake for about 5 mins or until browned lightly.

5. 5

   For the chive oil, blend or process the chives, olive oil and ice cube until smooth. For the horseradish cream, beat the cream in a medium bowl with an electric mixer until soft peaks form. Fold in the creamed horseradish.

6. 6

   Spread the onion mixture on the pastry and top with slightly overlapping beet slices. Spray the tart lightly with no stick cooking spray. Bake for about 10 mins.

7. 7

   Meanwhile, toss the arugula with half of the chive oil in a medium bowl. Divide among serving plates.

8. 8

   Cut the tart into six wedges. Place each wedge on the arugula. Drizzle with the remaining chive oil and serve with the horseradish cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.