Ingredients

Short pastry 1¾ cups Plain Flour 125 g Butter ¼ cup cold Water Salt Caramelised onions 3 brown onions finely sliced 1 tablespoon Butter Olive Oil 2 tablespoons Balsamic vinegar 2 tablespoons brown sugar Salt & Pepper Thyme ¼ cup red wine topping 30 baby beetroots about 5 per tart depending on size 400 g Soignon bouche Goat's Cheese Sugar for brulee salad 1 cup baby wild Rocket ½ cup Mizuna 1 cup watercress of chopped walnut walnut oil cherry Vinegar

Description

Short PastryPulse Flour & Butter In Food Processor Until Just Resembles Breadcrumbs. Add Water, Quick Pulse Then Push Pastry Together Into A Log Using Hands. Wrap With Plastic, Rest In Fridge 1/2 Hr Then Roll Out And Press Into Tarts. Rest Again Till Cold

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