Beet & caramelised onion tart

Beet & caramelised onion tart

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(21 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr Plus chilling

Skill level

Easy

Servings

Serves 6

A great make-ahead vegetarian main that is much easier than it looks, from Trill Farm in Devon

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
395
protein
13g
carbs
45g
fat
19g
saturates
10g
fibre
7g
sugar
13g
salt
0.44g

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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Method

  1. Heat oven to 180C/160C fan/gas 4. Pulse the flour, oats and butter in a food processor until crumb-like, add the grated carrot and continue to process until the mixture comes together to form a ball. Alternatively rub the butter into the dry ingredients, add the carrots and press together until a ball is formed. Carefully roll out the pastry and line a metal 25cm pizza dish or shallow tart case. Chill.
  2. Gently cook the onions in oil for about 15-20 mins until beginning to caramelise. Place the beetroot in the pastry case and cover with the onions. Whisk the eggs and milk together, season and pour over the onions and beetroot. Bake in the oven, lowering to 160C/140C fan/ gas 3 after 15 mins, for 40 mins or until firm and golden.

Recipe from Good Food magazine, February 2011

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Comments

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rachel_r's picture

This had a nice taste, but I'm not sure I would bother making it again. My dish was a little bit smaller than the size given in the recipe and I reduced the quantity of milk and eggs, but it still ended up overflowing! The beetroot was so faffy to grate and I ended up with juice all over the place. I baked the pastry case blind for about 7 or 8 minutes, then added the filling. It didn't really have the texture of a quiche because there was so much beetroot and onions (even though I reduced these too). I added a little bit of brown sugar and balsamic vinegar to the onions and put a sprinkling of oregano on top. Took longer to cook than stated and was still a bit sloppy. Probably wouldn't make again.

lydia90's picture

is this made with raw or cooked beetroots? have a glut of beetroot from the garden but don't know if I should boil them first?

morella5's picture

This is the second time I have made this tart and each time it's been surprisingly great and quite easy and economical to make. I kept to the recipe but added balsamic to onions for flavour and squashes out as much moisture from the fresh beetroots as my hands would allow. Sprinkled with some cheddar on top. The kids enjoyed it and even the baby ate some. Didn't find it as bland as some of the other comments, but could have added herbs which would have been great too. A winner!

lesleyatmebbidotnet's picture

Have just eaten this for lunch ... makes a pleasingly thick tart, but I agree with several others, it is a little bland. Thanks to the comments, I was prepared for this and whipped up a quick leftover-salad-bag-pesto to top it with, which worked well.
Made several ingredient changes. Sized down for smaller tin. Swapped carrot for chopped fresh parsley and coriander, and had to add a splash of water to help bind the pastry together. Pastry tended to break up, but was easy to press pieces together once in the tin. Used leeks instead of onion as these needed using up. Only grated one beetroot due to re-sizing.
Didn't have any problems with a soggy bottom ... tee hee.

Corolla4's picture

Very tasty. I could have made 2 tarts with all these ingredients and ended up freezing some beets and onions for next time. Goats cheese is a must.

nataliasupernova's picture
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i ended up making this with fresh beetroot, think the vacuum packed kind would definitely have been too watery. It was better served lukewarm, loved the carrot and oat pastry. Will make this recipe again!

Some fresh thyme in the pastry and goats cheese on top were good additions

stemichka's picture
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I was intrigued by the pastry made with grated carrot and oats, but it should be baked blind, as the main cooking time at a relatively low oven temperature and all the juices (250ml of MILK and the raw beetroot), leave the base raw! I would be prepared to have another go at this recipe, baking the pastry blind for a bit of crunch and then using some natural yoghurt and a bit of (low fat) cream instead of milk.

salamandahk's picture

I made this using brown rice flour and quinoa flakes for the base -I wanted to try something gluten free as an experiment. I needed to add water to really bind it fully and ended up pressing it into the tart case, but it tasted great, crisp and nutty. I also experimented by adding sumac to the onions, which was more flavoursome than the plain one (I made 2 small tarts).
I'll definitely make this again, and next time am going to try putting grated, or a little creamed, horseradish in with the beetroot.

binzo1's picture

Not sure why people are struggling with the seasoning!! It may not be listed in the ingredients but it does state in the instructions to season! Always on the look out for something a little bit different when my veggie mother in law comes to stay and this one definitely went down well. Followed the recipe to the letter. Didn't have a soggy bottom and it was extremely tasty and enjoyed by all who ate it! A big fat YUM!

Rowena Wilkes's picture
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I thought this recipe was good but I agree that it was lacking in something. I added sugar to the onions when they were cooking to caramelise them properly and added alot of pepper in with the eggs and milk. I thought the pastry was amazing (didnt go soggy)and will definately use it for more tarts that I make. Mine also took longer to cook than the specified time. Perhaps the instructions could have been a little clearer about the times as Im not sure I fully understood them. Theres another GF recipe for caramelised onion, prosciutto & mushroom tart that I really like so I thought perhaps doing a combination of the two together would be a good idea as my partner was a bit disappointed by the lack of meat and that might be a way of finding that "missing element" to this recipe. Still tasty though, just didnt wow me.

Rowena Wilkes's picture
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Looking forward to making this tomorrow. Big fan of beetroot and the pastry sounds amazing. How can the onions be classed as "caramelised" though? Theres not sugar involved in their cooking at all. Surely theyre just "cooked" onions. Hmmmmm................

sarahmayalexander's picture
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Very scrummy although my son added tomato ketchup to his...

frannybb's picture
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This tart looked beautiful! I love the idea of using oats in the crust. I used fresh beetroot (hardest thing in this recipe is grating the beetroot!). Added a splash of water to the pastry to make it rollable and some nutmeg/black pepper as another reviewer had suggested, otherwise, followed recipe. Agree that maybe goats cheese or some other strong flavour required to de-blandify tart.

frannybb's picture
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This tart looked beautiful! I love the idea of using oats in the crust. I used fresh beetroot (hardest thing in this recipe is grating the beetroot!). Added a splash of water to the pastry to make it rollable and some nutmeg/black pepper as another reviewer had suggested, otherwise, followed recipe. Agree that maybe goats cheese or some other strong flavour required to de-blandify tart.

d-arouet's picture

I found that the tart did not set in the given time; lots of blood-like beetroot juice sitting around. I drained off about 1/4 cup, then cooked for another 40 minutes. I agree with the remarks about seasoning, but I think this is going to be a really useful recipe to make for many sorts of occasion. I had no spare room in my fridge, and yet the tart kept perfectly in a cold larder for nearly five days. I used leftover pastry to make small rectangular savoury biscuits, rolled out dough to about 1/4 inch thick. Very good indeed.

lizziechristmas's picture
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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.

picassointhekitchen's picture
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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.

picassointhekitchen's picture
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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.

matt_standley's picture
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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.

lesleyjellybrown's picture

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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