The Start of Something Savoury: Yellow Beetroot + Feta Tart

8 October 2014

I am going to start featuring savoury recipes on the blog. If you read this blog, you could be forgiven for thinking that I only bake cakes and that I bake them often. I probably do bake cakes more often than the average person, but they are, in most instances, for other people or to share with other people at a gatherings.

The food I most often cook is savoury everyday family food. We're a family of pescetarians who like to eat with the seasons. Today I am sharing this recipe for Yellow Beetroot and Feta Tart. This recipe came about as I had three yellow beetroot on borrowed time and a pack of feta cheese in the fridge. We've been eating it cold with salad for lunch this week, but it can also be served warm for supper maybe with a baked potato and some wilted chard on the side.

Yellow Beetroot + Feta Tart

1 pack of ready rolled shortcrust pastry
3 Beetroot (yellow or regular), peeled and coarsely grated
1 tbsp olive oil
1 red onion, finely sliced
1 tbsp balsamic vinegar
fresh thyme
1 tbsp soft brown sugar
140g feta cheese
2 eggs, beaten
150ml creme fraiche
nigella seeds (optional)
dried purple basil (optional)

Preheat the oven to 180℃ (160℃ Fan). Line a regular flan dish with the pastry, leaving any excess pastry hanging over the rim. Line with baking parchment and fill be baking beans (or other baking weights) and bake blind for 10 mins. Remove the paper and pop it back into the oven for a further 5 mins, or until the pastry is pale and slightly golden. Trim the over hanging pastry and place to one side to cool while you get on with preparing the filling.

Heat the oil in a frying pan and cook the onion over a low-medium heat until soft. Add the beetroot, vinegar, sugar and a splash of water to loosen. Next throw in some thyme leaves picked from several sprigs. Cook, stirring occasionally for 5 - 8 mins, until everything is soft and there is no liquid in the pan.

Cool the filling slightly, then spread over the base of the tart. Next crumble over the feta cheese. Whisk the eggs together with the creme fraiche and season with a little black pepper. Pour this over the feta and spread to cover the surface.

Cook in the oven for approx 30mins, or until set and golden. Leave to cool slightly before scattering with extra thyme sprigs, nigella seeds and dried purple basil.

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