Beet & caramelised onion tart

Beet & caramelised onion tart

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

Prep: 20 mins Cook: 1 hr Plus chilling


Serves 6
A great make-ahead vegetarian main that is much easier than it looks, from Trill Farm in Devon

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal395
  • fat19g
  • saturates10g
  • carbs45g
  • sugars13g
  • fibre7g
  • protein13g
  • salt0.44g
Save to My Good Food
Please sign in or register to save recipes.


  • 175g wholemeal flour
  • 100g porridge oats
  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g grated carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 large onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 medium beetroot, peeled and grated



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 3 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250ml milk (either cow's, goat's or oat milk)



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (35)

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?

kaza65's picture

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.

levislevis's picture

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.

nataliasupernova's picture

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.

sophieredican's picture

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.

bethanh's picture

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?

nataliasupernova's picture

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

harrish's picture

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.

jimthejimjim's picture

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.

andtiggertoo's picture

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...

lilimohiddin's picture

delicious - will make again

megamatic's picture

what about spices? Salt, pepper? anything?

simmuns's picture

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

jewlsy's picture

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


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…