Caramelized Onion And Beet Tart - cooking recipe

Ingredients

3 tbsp butter
4 medium red onions, thinly sliced
1 tbsp red wine vinegar
1 tsp fresh thyme leaves
3 None beets (about 1 lb), trimmed
1 sheet frozen puff pastry, thawed
1/2 cup coarsely chopped fresh chives
3/4 cup olive oil
1 None ice cube
3/4 cup heavy cream
1 tbsp creamed horseradish
4 oz baby arugula leaves

Preparation

Melt the butter in a medium skillet on medium heat. Cook the onion, stirring occasionally, for about 30 mins or until caramelized. Stir in the vinegar and thyme.
Meanwhile, boil or steam the unpeeled beets until tender; drain. When cool enough to handle, peel the beets (you may want to wear plastic gloves to do this) and slice thinly.
Preheat the oven to 425\u00b0F. Grease a baking pan.
Place the pastry sheet on a flat surface and cut out a 9-inch circle. Place the circle on the prepared pan and prick it all over with a fork. Freeze for 10 mins. Remove from the freezer. Bake for about 5 mins or until browned lightly.
For the chive oil, blend or process the chives, olive oil and ice cube until smooth. For the horseradish cream, beat the cream in a medium bowl with an electric mixer until soft peaks form. Fold in the creamed horseradish.
Spread the onion mixture on the pastry and top with slightly overlapping beet slices. Spray the tart lightly with no stick cooking spray. Bake for about 10 mins.
Meanwhile, toss the arugula with half of the chive oil in a medium bowl. Divide among serving plates.
Cut the tart into six wedges. Place each wedge on the arugula. Drizzle with the remaining chive oil and serve with the horseradish cream.