For 8 tarts:
3-4 beetroot, peeled and diced to 1-2cm size
2 T olive oil
1 t fennel seeds
salt and pepper
1 T honey
200gm feta cheese
1/2 cup walnut pieces.
2 sheets puff pastry.
For Onion Jam:
3-4 red onions sliced
2 T olive oil
1/4 cup brown sugar
1/3 cup balsamic vinegar
2t mustard seeds
1t fennel seeds
2-3 star anise.
Peel and dice the beetroot and toss in bowl with Olive Oil, fennel seeds, honey and salt and pepper.
Preheat oven to 200C 60% humidity and roast beetroot for 20 - 30 minutes or until tender.
While beetroot is cooking prepare onion jam by slicing onions.
Heat oil in frying pan and gently fry onions . Add sugar, balsamic, fennel and mustard seeds and star anise and gently simmer for 30 minutes or until onions are caramelised and sauce is reduced to a sticky sweet glaze. Remove star anise before use.
Prepare pastry by dividing each sheet into 4 squares.
Mark a border of 1cm around the edge of each square with the back of a knife and dock the centre by pressing a fork repeatedly into the pastry.
Spread the centre of each square with onion jam, and then pile on beetroot. Crumble over feta cheese and broken walnut pieces.
Preheat oven fanbake+ steam 220C 50% humidity. and cook pastries for 15-20 minutes or until pastry is puffed and golden and feta is lightly browned. .
If required add 10 minutes bottom heat only 180c to firm up pastry base.