Beet & caramelised onion tart

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• Anne B

  26 December 2011

  Anne B commented on this recipe

  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.

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• Franny

  12 January 2012

  Franny rated and commented on this recipe

  

  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.

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• Franny

  12 January 2012

  Franny commented on this recipe

  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.

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• Sarahmay

  15 January 2012

  Sarahmay rated and commented on this recipe

  

  Very scrummy although my son added tomato ketchup to his...

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• Rowena

  03 May 2012

  Rowena commented on this recipe

  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................

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• Rowena

  05 May 2012

  Rowena rated and commented on this recipe

  

  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.

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• binzo

  15 July 2012

  binzo commented on this recipe

  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!

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• Salamanda

  16 September 2012

  Salamanda commented on this recipe

  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.

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• Sarlizelle

  16 December 2012

  Sarlizelle rated and commented on this recipe

  

  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.

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• Supernova

  18 January 2013

  Supernova commented on this recipe

  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

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• Getting on with it

  03 February 2013

  Getting on with it commented on this recipe

  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.

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• ElBee

  23 March 2013

  ElBee commented on this recipe

  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.

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• Atherfold

  29 April 2013

  Atherfold commented on this recipe

  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!

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• HLB

  12 May 2013

  HLB rated this recipe

  

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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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