Ingredients
- Pastry
- 200g flour
- 100g cold butter
- half dozen twists of freshly cracked black pepper
- a spring of fresh thyme, stripped
- pinch of salt
- 1/4 c cold water
- Filling
- 1 bunch beetroot
- whites of 3 spring onions, finely sliced
- 5-6 sprigs of thyme, stripped
- ¼ cup balsamic or similar dark vinegar
- 2tsp brown sugar
- 100g salty cheese such as curd or feta
- 2 eggs
- 100ml cream
- freshly grated nutmeg
- salt and pepper
- To serve, combine
- 6 radishes finely grated
- ½ c crème fraiche
- 1T wholegrain mustard
Balsamic beetroot tart
Method
- For the pastry, whiz all except the water in a processor until the mixture resembles breadcrumbs
- With the processor running, slowly pour in 1/4 cup (60ml) chilled water until the mixture only just pulls away from sides of the bowl to form a ball
- Wrap tightly and refrigerate
- Meanwhile prepare your beetroot filling
- Boil the whole beetroot in plenty of water for 30-40min
- Drain and plunge into a basin of iced water to refresh
- Drain, top and peel, and grate coarsely
- In a pain heat a little olive oil
- Add the stripped thyme, the onions, and as the onions begin to soften the beetroot, vinegar and sugar
- Cook until glossy and slightly reduced
- Lightly grease a loose-bottomed tart pan
- On a lightly floured surface, roll out pastry to 5mm thick, transfer to the tin and fit and trim and chill for 15 minutes
- For best results blind bake the case first
- With a fork whisk your eggs, cream, salt and nutmeg
- Line the pastry case with your beetroot mix, scatter with the cheese and pour over the eggs
- Bake in a moderate, preheated oven (170°C) until filling is set, and the pastry crust lightly golden
- Serve at room temperature with cream fraiche spiked with grated radish, whole grain mustard, fresh herbs and a pinch each of salt, pepper and sugar
Comments
This decadent savoury tart takes a little prep, but it’s a whole lot flash, so give it a go.
