Method

First make the stock by mixing Balsamic, sugar & stock cube with the hot water in a jug to dissolve, in a lidded non-stick frying pan over a low heat add oil beetroot & onion wedges, thyme & black pepper, then pour over stock, place the lid on & slow simmer of 40 mins, keep you eye on the cooking, if get to dry add a little extra water, if too wet take off lid & reduce, when cooked there should be thick sauce left, remove from the heat leave lid on & allow to cool.

Pre-heat oven to 180°C fan.

You can cook the tart in 2 ways, if you have used a oven proof frying pan then roll out pastry into a circle slightly larger then the pan, place the beetroot cut side down, place the pastry circle over the top, or if your pan is not ovenproof then place beetroot cut side down into a flan or sandwich tin then tip the rest of the mixture over the top, again roll a circle of pastry slightly larger then the top so you can push the edges of the pastry down around the edge.

Place tart into the pre-heated overt for about 15 mins or until the pastry top is golden brown, best eaten warm.