Tuesday, July 5, 2011
Serves 4 as a light lunch served with salad
-75g butter, cubed
-6 small beetroot, peeled, sliced into 0.5 cm rounds
-1 onion, thinly sliced into rings
-100g crumbled feta cheese
-50g grated hard cheese e.g. cheddar or parmesan, grated
-150ml crème fraiche
-2 eggs, beaten
-1 tsp thyme
-1 stp capers
1. Preheat the oven to 180c. To make the pastry put the ingredients in a food processor and pulse until the mix resembles breadcrumbs. Add a few drops of water until the pastry starts to come together. Shape into a ball and roll out on a floured surface. Line a 20cm tin with the pastry and chill for 20 minutes.
2. Steam the beetroot slices for 5 minutes or until soft.
3. Remove the pastry from the fridge and bake blind for 10 - 15 minutes (to do this I line the pastry case with baking paper and fill with ceramic beans). Meanwhile make the filling by mixing together the creme fraiche, feta, eggs, thyme and seasoning.
4. To assemble the tart first place the beetroot slices into the pastry case then arrange the onion slices on top. Pour over the creme fraiche mixture then sprinkle over the grated cheese and capers. Bake for 25 minutes or until set and golden on top.