Beetroot And Feta Tart
This will last for several days if stored in an airtight container
Makes enough for: 1 tart
Ingredients
For the beetroots
- 360 g baby beetroots, scrubbed
- olive oil for drizzling
- salt and freshly ground black pepper to season
- 10 sprigs fresh thyme
For the pastry
- 255 g wholemeal flour
- 90 g rolled oats
- 75 g almond flour
- 2.5 mls dried thyme
- salt freshly ground black pepper to season
- 240 mls olive oil
For the tart
- 15 mls olive oil
- 1 onion, peeled, cut in half and thinly sliced
- salt freshly ground black pepper to season
- 1.25 mls dried thyme
- 15 mls balsamic vinegar
- 15 g honey
- 120 g thick yoghurt
- 2 eggs
- milk to add to the yoghurt
- 90 g soft feta, crumbled
Method
For the beetroots
- Preheat the oven to 200° Celsius
- Place the beetroots into an ovenproof dish, drizzle with olive oil and season generously
- Scatter the thyme leaves on top and place into the oven for 40 minutes
- Remove from the oven and set aside to cool before trimming and rubbing the skin off
For the pastry
- Place the flour, oats, almond flour and thyme into a bowl and season generously
- Stir using a fork to combine the ingredients
- Add the oil and continue stirring with the fork until it forms a dough
- Gently knead the dough until it comes together then wrap in cling film
- Place into the fridge for 15 minutes
For the tart
- Place the olive oil into a frying pan and heat over a medium temperature
- Add the onions, season generously and sauté until soft
- Add the thyme and cook until fragrant
- Add the vinegar and honey and stir to combine
- Leave to cook, stirring occasionally, until the onions have caramalised
- Set aside to cool while you bake the tart shell
- Remove the dough from the fridge and press it into a loose bottomed pie tin that you have sprayed with cooking spray
- Use your fingertips to get the dough up the sides of the tin
- Prick the base of the dough with a fork and place into the oven (which is still at 200° Celsius) for 12 minutes *
- Remove from the oven and lower the oven temperature to 180° Celsius
- Scatter the onions over the base of the pastry shell
- Quarter the beetroots, and spread them evenly on top of the onions
- Place the yoghurt and eggs into a measuring jug and season
- Whisk to combine and then add enough milk to take the measurement up to 400mls
- Whisk again then pour over the beetroot
- Crumble the feta over the top then place your pie tin onto a baking tray
- Place into the oven and bake for 60 minutes
- Remove from the oven and leave to cool to room temperature before removing from the tin and serving
Notes
* if you have turned the oven off, place the dough into the fridge while you reheat the oven