Beetroot tart with goat's cheese

Perhaps not the best photo possible of this, but I was in a rush by the time it came out of the oven. I didn't work from any recipe, so here's what I did for those game enough to try it (I haven't tested this out yet, but it smells decent! ;) ).

Ingredients:
4 small-medium beetroots
1 onion
150-200g goat's cheese
1 sheet shortcrust pastry
1-1.5 tsp fennel seeds
butter (for the beetroots)
pepper (to taste)

Method:
1) Preheat oven to about 200 degrees C. Trim the beetroots, place them in foil, cover the tops in butter so that that it will melt all over them, then seal them up nicely. Place on a tray once the oven is heated, and bake for 1 hour. Remove and allow to cool.
2) Grease a pastry dish and prepare the pastry, blind baking until golden brown in a hot oven. Remove and allow to cool.
3) While the pastry is blind baking, slice the onion into rounds about 5mm thick and sauté with olive oil very gently until soft.
4) Eventually the beetroots will be cool enough to handle (though running them under cold water cools the surface for a while if you're impatient), at which point you can simply rub the skin off. Once skinned, slice them into rounds about 5mm thick.
5) Line the bottom of the pastry with the onion, then cover with layers of the sliced beetroot. Top with the goat's cheese, then season with pepper and fennel seeds. Bake at about 180 degrees C for 15 minutes until the cheese has browned slightly and allow to cool before serving.

I'll let you know how it is once I've tried it. :P