Beetroot Tart.

Beetroot Tart.

Not many people do but I love beetroot. I love the vivid colour, the sweet earthiness and the crunch that stands up to the cooking process. These homegrown ones are incredibly sweet and delicious. Thank you as always to the best gardener Sgt. Dan Wilson for the beet and the onions....they're all gone...again...

Equipment:

10x30cm (x2) loose bottomed tart tins.

   Pastry.

In a food processor, put in,

-400g plain flour,

-200g chilled butter,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add 

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Divide into 2 equal portions.

Roll out to fit the tart tins, about 1/2cm in thickness. 

Prick the base with a fork. 

Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).

Take the pastry out of the oven, brush with the reserved egg white.

Bake 10 more minutes.

   Cream filling.

In a bowl, put in,

-4 large eggs,

-200ml double cream,

-100ml milk.

-salt/pepper.

Whisk together and leave in the fridge until needed.

   Vegetable filling.

750g beetroot, cut into 1cm chunks.

Season with salt and pepper.

Baked in 180c fan forced for 30 minutes.

In a large frying pan, add

-2 tbsp vegetable oil, with

-350g chopped onions,

-salt/pepper.

Cook, stirring until the onions are cooked through and slightly caramelised. 

Drain and leave aside.

   The cheese.

250g grated cheddar cheese.

   

   To assemble.

Spoon drained onions into the tart bases.

Add the beetroot.

Pour on cream filling.

Top with grated cheese.

Bake in 180c oven for around 30 minutes or until golden brown.