Beetroot, Caramelised Onion and Feta Tart

This super simple tart is filling, delicious and a little messy. I always thought only my grandmother could make shortcrust pastry by hand but it turns out with a little intuition it's super easy! I went to my fridge this afternoon and my fiancée has done the shopping this week hence why we have a random array of ingredients sitting in the fridge.

Ingredients:
Shortcrust Pastry
- 4oz of plain flour
- 2oz of margarine or butter
- ice called water


Tart Filling
- two cooked beetroot
- one whole white onion
- a handful of feta cheese
- two tablespoons of balsamic vinegar
- one tablespoon of olive oil
- two tablespoons of sugar
- 100ml double cream
- 1 large egg

Method:
- Rub the fat into the plain flour until the mixture resembles breadcrumbs.
- Slowly add a teaspoon of water at a time using a knife (I don't know why but it works) to combine.
- Use your hands to pull together to create a dough.
- Wrap the dough in cling film and pop in the fridge until you've finished making the filing.

- Pre-heat your oven to 180C.
- Grease and flour a 20cm square tin.
- Finely chop the onion and beetroot and fry in the olive oil, balsamic vinegar and sugar until the onions are translucent.
- Pop the pastry into the tin and trim the edges.
- Place the beetroot and onion mixture into the pastry case.
- Whisk the egg and cream together with a pinch of salt and pepper.
- Pour the egg and cream mixture into the tin.
- Crumble the feta over the tart and bake in the oven for 20-25 minutes.

Serve with a garden salad and a dressing of olive oil, balsamic vinegar and lemon juice.