Beetroot and Onion Tart Recipe

What you'll need:

100g oats
175g wholemeal flour
100g grated carrot
100g quality butter
3 beetroot, peeled and grated
3 big onions, sliced
3 eggs
250ml milk

Time: 1 hour

Serves: 6

Method

First

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.

Second

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.

Wine Match

This dish and a Pinot Noir would make an interesting pairing. Crack open a bottle of the [Ngeringa 'JE' Pinot Noir 2016] (https://www.thewinegallery.com.au/wines/details/ngeringa-je-pinot-noir-2016/) while devouring this dish for a winning match!

There you have it -- a delicious recipe for Beetroot and Onion Tart!

Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.