Honey Kataifi Beetroot Tart

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Ingredients

375 g Antoniou Kataifi Pastry

1 bunch fresh baby beetroots

1 bunch fresh golden baby beetroots

4 tbsp olive oil

salt 

cracked pepper

150 g unsalted butter

150 ml honey

100g fetta cheese, crumbled

¼ cup walnuts, chopped

honey, for drizzling & serving

thyme, for garnishing

parsley, for garnishing

Recipe tips

Baking tray
We used a lined baking tray for this Kataifi Pastry recipe, measuring 32cm x 22cm.

Coating the Kataifi
When massaging the honey butter mixture through the Kataifi, be sure to separate any strands that may clump together.

Cooling the Kataifi base
When the kataifi base is removed from the oven it will still be soft, so it is important to allow it to cool completely for it to harden.

Method

Before you begin this Kataifi Pastry recipe, take the Kataifi out of the fridge (still in its packet) to bring it up to room temperature. 

Preheat the oven to 200 degrees Celsius. Line a 32cm x 22cm slice tray with baking paper.

Wash the beetroots well to remove dirt. Trim the leaves, leaving approx. 2cm of stalk. Place the beetroot onto a large piece of foil, coat with 2 tbsp of olive oil & season with salt & pepper. Fold the foil over to completely encase the beetroot and repeat with the golden baby beetroot. Place the two foil packages onto a baking tray and bake in the oven for 45 minutes. Remove from the oven & set aside.

Preparing the Kataifi
Lower the oven temperature to 170 degrees Celsius. Place the butter & honey in a small saucepan over medium heat until melted & combined. Remove from heat & allow to cool for at least 10 minutes.

Place the Kataifi Pastry in a large bowl and tease with your fingers, separating all the strands. Pour the cooled honey butter mixture over the Kataifi. Using your hands massage the mixture through until all the strands are well coated.

Place the Kataifi into the prepared lined tray pressing down firmly with your hands. Place in the oven and bake until golden in colour, approximately 40 minutes. Remove from the oven and allow the kataifi base to cool completely.

Assembling the tart
Cut the beetroot into pieces and arrange onto the kataifi tart base. Spoon some of the beetroot baking juices over the beetroot. Sprinkle with feta cheese & walnuts & drizzle liberally with honey. Garnish with thyme and parsley.

Serve with honey on the side.

Recipe, styling and photography by Sydney Food Sisters.