Caramelized Onion, Beetroot & Goat Cheese Tartlet

Instructions

For the Beetroot

• Preheat oven to 400°F.
• Trim the beetroots if needed, leaving the skin on. Wrap the beetroot in foil and cook in the oven for 40 minutes, or until easily punctured with a fork. Set aside to cool.
• Once cooled, gently trim the outer layer of skin and dice the beetroot into small, even-sized cubes.
• If using a vinaigrette, place the beetroot cubes in a bowl and gently toss with the vinaigrette. Set aside to absorb the flavors.

For the Pastry

• Preheat oven to 350°F.
• Roll out enough pastry dough to thinly cover two 6-inch tartlet tins.
• Cover the pastry with parchment paper, add pie weights, and blind bake for 10 - 15 minutes (until crust is golden).

For the Carmelized Onion

• Spray a medium sized pan with oil. Coat completely.
• Heat pan on the stovetop to medium-high.
• Place the sliced onions in the pan, adding a generous amount of salt as you do so.
• Stir constantly so the onions brown evenly.
• Add more oil if onions start to stick to the pan.
• Once the onions are tender and brown, about 5 to 10 minutes, remove them from the pan and set aside.

Construct the Tartlet

• Once the pastry and onions have cooled, place the cooked onions at the bottom of each tartlet, evenly distributing throughout the base of the pastry.
• Place a generous amount of beetroot on top of the onion base (if using vinaigrette, use a slotted spoon or fork to do so, leaving residual liquid behind).
• Sprinkle 1/2 oz of goat cheese per tartlet. Scatter throughout the beetroot mound.
• Place any herbs or microgreens directly on top.
• If using a vinaigrette, you may gently sprinkle residual liquid if desired on top of your greens.