Caramelised Onion, Beetroot & Goats Cheese Tart
- 175g Organic Spelt Flour
- 100g Organic Porridge Oats
- 100g Organic Butter
- 100g Organic Carrot
- 3 Large Organic Onions
- 3 Medium Organic Beetroot, Cooked & Peeled
- 3 Organic Free Range Eggs
- 250ml Organic Double Cream
- 150g Organic Goats Cheese
- Pre-heat the oven to 180c/Gas Mark 4.
- Place the flour, porridge oats & butter into a food processor & pulse until it resembles breadcrumbs.
- Peel & grate the carrot then place into the food processor with the oats, flour & butter. Pulse again until the mixture comes together to form a dough. You may need to add a little water to help it on its way.
- Wrap the dough in cling film & place into the refrigerator to rest for 30 minutes..
- Once the dough has rested roll out onto a lightly floured surface & use to line a shallow, loose bottomed tart tin.
- Line the pastry case with baking paper & fill with baking beans then place into the oven to cook for 10-15 minutes until the pastry is just starting to turn golden.
- Peel & finely slice the onions, add a little oil & butter to a heavy based pan along with the onions & cook for 15-20 minutes until they begin to caramelise.
- Grate the beetroot & add to the onions, cook for a further 5 minutes, season with salt & pepper & allow to cool for 10 minutes.
- Place the beetroot & onion mixture into the bottom of the pastry case, grate the goats cheese & place on top of the onion & beetroot.
- Pour the cream into a jug & add the eggs, whisk together until the eggs are fully incorporated & season with salt & pepper.
- Pour the egg mixture over the onion, beetroot & cheese but be careful not to overfill the tart case.
- Place into the oven & bake for 30 minutes until firm & golden brown.
- Allow the tart to cool in the tin for 30 minutes before removing & slicing. Serve with Quinoa & a salad of organic baby spinach, cherry tomatoes, grated carrot & sunflower seeds.
One of my favorites! Thanks Emma.
Love everything Emma and Neil prepared. Could I use other soft cheeses for this recipe? I’m not too keen on Goat Cheese.
Hi Sheryl, thank you for the great feedback. You could use other soft cheeses for this recipe but I would suggest something with a strong flavour, for example Camembert or Roquefort.
Hope that helps
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