Beetroot and Onion Tart
Beetroot and Onion Tart

Ingredients

Method

  • 100g oats
  • 175g wholemeal flour
  • 100g grated carrot
  • 100g quality butter
  • 3 beetroot, peeled and grated
  • 3 big onions, sliced
  • 3 eggs
  • 250ml milk
  • Preheat your oven to 180C, and then get to work on an easy pastry. In a food processor, pulse the flour, oats, and butter, until you get a crumb-like consistency. Add the grated carrot, and pulse a little more to bring it all together in a ball. Carefully roll this pastry and line a pizza tray or shallow tart case, then chill in the fridge.
  • In a large pan, gently cook the onions with some oil for a good 25 minutes - you want them to caramelise slightly. While that’s going on, fill the pastry case with the beetroot, then tip the onions over the top. Beat together the eggs and the milk, season well, and pour the mix over the beetroot and onions. Bake in the oven for 15 minutes, then drop the temperature to 160C and bake for a further 25 until golden and firm.
1 hr
6 serving
This recipe pairs perfectly with the Ghost Rock 'Supernatural' Pinot Noir 2020 from Cradle Coast, Australia.

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