Beetroot tart

 

Beetroot tart served with a green salad as a starter.

Beetroot tart served with a green salad as a starter.

Ingredients

Oven temperature 200c

Pastry: 175g Wholemeal flour, 100g porridge oats, 100g butter, 300g grated carrots

Rub butter into flour and oats, add grated carrots, add a little water to form a ball.  Roll out and line a 30cm flan dish, bake for 20 mins.

Filling: 3 medium beetroots grated, 3 eggs, 150ml milk, 3 medium onions thinly sliced, 20g butter

Melt butter in a frying pan and caramelise the onions.  Place the grated beetroot in the pastry case and top with the onions.  Whisk eggs and milk together (season if you like with salt and pepper) and pour over the onions and beetroot.  Bake in the oven for 25-30 mins, cool and serve with side salad.

This time I made individual tarts and they seemed to cook better ……..

If you like beetroot you will love this, I made it for two vegetarians that stayed recently and it will now be a regular dish I serve.

 

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