Step 1

For the onion jam, place all ingredients in a small saucepan and simmer gently for around 45 minutes. Store in an airtight container in the fridge.

Step 2

Preheat oven to 200°C. Grease a baking sheet. Score a square 1cm border around the edge of each pastry section, creating a 'frame'. Place pastry on the greased sheet.

Step 3

Place beetroot in a bowl, crumble over half the feta, and add walnuts and rosemary. Add oil and toss gently to mix.

Step 4

Spread each pastry square with 1/8 cup of onion jam, but don't go into the 'frame'. Pile on beetroot mixture and crumble over the remaining feta.

Step 5

Bake tarts for 20–25 minutes or until the pastry is well risen and golden.