Method

• Pre heat the oven to 200 degrees
• Wash and place beetroot in a roasting dish, drizzle with a little olive oil
• Cover with tin foil and roast the beetroot until they are tender when tested with a knife Once the beetroot is cooked remove from the oven and set aside to cool To make the pastry, in a bowl mix together the buckwheat flour, almond meal, salt and chia se
• Melt the coconut oil and add to the flour mix with the whole egg
• Start mixing together and gradually add the water until the dough comes together Lightly oil two 20cm fluted loose bottom tart tins
• Divide the pastry dough in to two even pieces
• Press the dough in to the tins, taking time to make sure that the dough is evenly spread across the base and up the sides of the tins with no gaps
• Once this is done place in the fridge for 1 hour to rest and chill Turn the oven to 180 degrees In a bowl mix together the egg yolks, whole eggs, cream and a generous pinch of salt
• Set aside in the fridge until needed Remove the skins from the cooked and cooled beetroot and slice in to wedges and slice the cheese
• Press tin foil in to the pastry cases to line for blind baking, making sure that it is pressed in well around the edges Blind bake the pastry for 10 minutes, remove the foil and bake for a further 5 minutes until light golden brown
• Brush with egg wash as they come out of the oven Place the beetroot wedges into the base of the tart, pour over the egg & cream mix
• Place the slices of cheese on top and sprinkle with small sprigs of fresh rosemary
• Add a little cracked black pepper to the top and bake in the oven for 20-30 minutes until the egg mix is completely set and the pastry is golden brown
• Allow to cool slightly before removing the tart from the tin and cutting in to wedges to serve