Beet & caramelised onion tart

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Results 1-20

• Jewlsy

  17 February 2011

  Jewlsy rated and commented on this recipe

  

  Made this tonight for a dinner party. lovely to make and a pleasure to eat. Will definitely make again...

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• Sue Pine

  12 March 2011

  Sue Pine rated and commented on this recipe

  

  'unbeetable'

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• Simon Howes

  16 March 2011

  Simon Howes rated and commented on this recipe

  

  I make this frequently for lunches. It freezes extremely well. It's amazing with homemade coleslaw. I also add 50g of grated cheddar.

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• Megamatic

  23 March 2011

  Megamatic commented on this recipe

  what about spices? Salt, pepper? anything?

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• MamaMoJo

  20 April 2011

  MamaMoJo rated and commented on this recipe

  

  delicious - will make again

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• andtiggertoo

  01 May 2011

  andtiggertoo rated and commented on this recipe

  

  Oh dear. Despite my best efforts, I must have had a hole in the pastry somewhere, cos most of the milk/eggs have leaked out on to the bottom of the oven. On the plus side, it's only me and my husband here...

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• Ant

  03 May 2011

  Ant rated and commented on this recipe

  

  Very easy to make and definitely worth the effort. I had some trouble keeping the pastry together so ended up patching it in the dish. Turned out good though.

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• helen

  22 May 2011

  helen rated and commented on this recipe

  

  I reduced the quantities to make a smaller tart but found that the beetroot juices made it all a bit runny & it didnt set properly. Also a bit bland despite me crumbling goats cheese on top before baking. Pastry was good though & will definately use this again for savory tarts - didnt have any of the problems with it that others have reported.

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• Supernova

  27 May 2011

  Supernova commented on this recipe

  what kind of beetroot should I use, fresh raw beetroot or the ready cooked vacuum packed kind?

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• Bethan

  08 June 2011

  Bethan commented on this recipe

  Has anyone tried this with pre-bought pastry? I have some shortcrust left over that I would like to use. Should I bake blind before adding the mix? Also does the beetroot need to be cooked before grating?

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• sophieredican

  20 June 2011

  sophieredican rated and commented on this recipe

  

  Absolutely srcummy! I love the pastry although it was a bit too much for my flan tin. THe beetroot though was very juicy and made the pastry go soggy so next time I make it I'll put a tablespoon of flour in with the milk and eggs mixture. Delicious.

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• Supernova

  04 July 2011

  Supernova rated and commented on this recipe

  

  I used vacuum packed, cooked beetroot but was a little soggy, I wonder if it'd work or be better with fresh beetroot? Bethan, I would recommend the carrotty pastry, it has lots of flavour and is healthier too, but shop bought I'm sure would work. Was really good lukewarm or cold. Also added salt, pepper, grated nutmeg and a couple of handfuls of double gloucester.

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• le

  16 August 2011

  le rated and commented on this recipe

  

  I used fresh beetroot and it did fully cook, we ate ours with feta crumbled on top which was nice. however my filling did all leak out so make sure there are no gaps/cracks when doing the pastry, or maybe line your tin with foil before pressing in otherwise it will all get stuck. also, next time to stop the soggy base i might try putting the onions on the base then the beetroot then a cheese topping.

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• Kaza

  23 August 2011

  Kaza commented on this recipe

  I just made this, all veg was picked from the garden this afternoon and the eggs were laid yesturday. Despite this it was not to our taste at all. The crust was not soggy at all but it is quite bland and the filling although it was nicely set and the fresh beet was cooked to perfection is was just so dissappointing in the taste department.

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• jellybeanbrown

  24 September 2011

  jellybeanbrown commented on this recipe

  Sounds like it needs more seasoning than recipe provides? Does it work if the carrot is in the tart and not part of the pastry?

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• Matt

  26 September 2011

  Matt rated and commented on this recipe

  

  The pastry was excellent, no trouble to make and tasted great. I think the filling is missing something though, maybe a sharp goats cheese crumbled through it, or a little balsamic splashed in with the onions, just to liven it up.

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• Grace

  24 October 2011

  Grace rated this recipe

  

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• Suki

  17 November 2011

  Suki commented on this recipe

  As another reviewer suggested, I added some balsamic to the onions and crumbled feta cheese in with the mixture: tasted great! And the base was indeed very good as per the recipe.

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• Suki

  17 November 2011

  Suki rated and commented on this recipe

  

  As another reviewer suggested, I added some balsamic to the onions and crumbled feta cheese in with the mixture: tasted great! And the base was indeed very good as per the recipe.

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• Lizzie Lawson

  24 November 2011

  Lizzie Lawson rated and commented on this recipe

  

  Nice simple recipe. Used raw beetroot and gave it a squeeze to get rid of some of the juice before adding to the pie. Needs seasoning which I did in the pastry mix and the egg mix. I didn't even attempt to roll the pastry but pressed it into the dish. I also added spring onions to the pastry and the second time I made it added bits of cooked chicken. Simple, healthy and nice to add or make changes to.

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Ingredients

• 175g wholemeal flour
• 100g porridge oats
• 100g butter
• 100g grated carrots
• 3 large onions , sliced
• 3 medium beetroot , peeled and grated
• 3 medium eggs
• 250ml milk (either cow's, goat's or oat milk)

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Vegetarian

Ingredients

• 175g wholemeal flour
• 100g porridge oats
• 100g butter
• 100g grated carrots
• 3 large onions , sliced
• 3 medium beetroot , peeled and grated
• 3 medium eggs
• 250ml milk (either cow's, goat's or oat milk)

PER SERVING

395 kcalories, protein 13.0g, carbohydrate 45.0g, fat 19.0 g, saturated fat 10.0g, fibre 7.0g, sugar 13.0g, salt 0.44 g

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