Beetroot and goat's cheese tart

Ingredients

• 1 tart case, baked blind
• 25 g unsalted butter
• 3 red onions, halved and finely sliced
• 2 tablespoons balsamic vinegar
• 500 g small beetroot, boiled, peeled and sliced.
• 1 small bunch spring onions, finely sliced
• 280 g goat's cheese log

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Preparation

• Preheat the oven to 200C. Melt the butter in a pan and gently fry the onions until soft. Add the beetroot slices, balsamic vinegar and a generous pinch of salt and pepper.
• Cook until almost all the liquid is absorbed and the mix is glossy. Cut the cheese into 1cm slices and lay a few on the base of the tart.
• Tip in the beetroot mix and put the rest of the cheese on top.
• Bake for 15-20 minutes, until the cheese is bubbling and golden.
  
• Sprinkle the spring onions on top to serve.

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