Name: Beet & caramelised onion tart
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: British
Ingredients: 175g wholemeal flour; 100g porridge oats; 100g butter; 100g grated carrot; 3 large onions sliced; 3 medium beetroot peeled and grated; 3 medium eggs; 250ml milk (either cow's, goat's or oat milk)

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Beet & caramelised onion tart

Beet & caramelised onion tart

Good Food team

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr

Plus chilling

A star rating of 3.7 out of 5.43 ratingsRate

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A great make-ahead vegetarian main that is much easier than it looks, from Trill Farm in Devon

Freezable

Vegetarian

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Tomato, cucumber & coriander salad

A star rating of 4.7 out of 5.57 ratings

Ingredients

Nutrition

Units:

MetricUS

175g wholemeal flour
100g porridge oats
100g butter
100g grated carrot
3 large onions

sliced
3 medium beetroot

peeled and grated
3 medium eggs
250ml milk

(either cow's, goat's or oat milk)

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Nutrition: per serving

kcal395
fat19g
saturates10g
carbs45g
sugars13g
fibre7g
protein13g
salt0.44g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Pulse the flour, oats and butter in a food processor until crumb-like, add the grated carrot and continue to process until the mixture comes together to form a ball. Alternatively rub the butter into the dry ingredients, add the carrots and press together until a ball is formed. Carefully roll out the pastry and line a metal 25cm pizza dish or shallow tart case. Chill.
step 2

Gently cook the onions in oil for about 15-20 mins until beginning to caramelise. Place the beetroot in the pastry case and cover with the onions. Whisk the eggs and milk together, season and pour over the onions and beetroot. Bake in the oven, lowering to 160C/140C fan/ gas 3 after 15 mins, for 40 mins or until firm and golden.

Recipe from Good Food magazine, February 2011

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A star rating of 3.7 out of 5.43 ratings

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