How to make it
- 1) If you are using fresh beetroot, wash steam and peel the beets, and chop into about 6 pieces per beet.
- 2) Melt the butter and honey in a pan. Add the onions and cook on a medium heat until soft. Add the red wine, season and leave to simmer until the mixture has reduced by half.
- 3) Add the beetroot and continue to simmer until the liquid is thick and glossy. Stir in the thyme and leave to cool.
- 4) Preheat the oven to 200 degrees C. Place the pastry (if ready rolled) onto a baking sheet. Use a sharp knife to score a line around the edge, about an inch in from the sides of the pastry.
- 5) Spoon the filling within the lines scored on the pastry. Scatter the cheese slices over the top. Bake for 20-25 minutes until the pastry has risen and the cheese is bubbling.
- Enjoy, comment and rate!
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