Roast Beet and Veggie Tarts.jpg

Beetroot and Caramelised Onion Tarts

Makes 12

3 Farrah’s Wraps of your choice
4 Tbsp butter or olive oil (for greasing tin and cooking)
75g feta, crumbled
2 Tbsp Balsamic vinegar
1 Tbsp honey
1 tsp caraway seeds
2 red onions, finely sliced
1 large beetroot, grated
2 eggs
150ml cream
Salt and pepper 

Preheat oven to 180°C fan bake.

On a chopping board, cut each wrap into quarters.

Lightly grease muffin tins with oil or butter and push each wrap quarter into the tin to form the tart cases.

Add 2 Tbsp of oil or butter to a frying pan over a medium heat. Add onions and beetroot to pan and sauté until soft. Add balsamic vinegar, honey and caraway seeds and cook for a further 10 minutes stirring occasionally, and then allow to cool.

Spread the onion mixture into the wrap cups.

Whisk egg and cream together and season with salt and pepper.

Pour egg mixture into wrap cups and crumble feta on top.

Bake for 15-20 minutes or until the wraps are browned and the filling is firm.

Serve warm or chilled.


  • If you are wanting to impress a special guest with a more refined look, you can cut out circles in the wraps with a cookie cutter to fit perfectly into the muffin tin.