Beet & caramelised onion tart

Beet & caramelised onion tart

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(24 ratings)

Prep: 20 mins Cook: 1 hr Plus chilling

Easy

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
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Ingredients

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

    Butter

    butt-err

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

  • 100g grated carrot
    Carrot

    Carrot

    ka-rot

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

  • 3 large onions, sliced
    Onion

    Onion

    un-yun

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

  • 3 medium beetroot, peeled and grated
    Beetroot

    Beetroot

    beat-root

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

  • 3 medium eggs
    Eggs

    Egg

    egg

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

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

    Milk

    mill-k

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

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.

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Comments, questions and tips

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Rowena Wilkes's picture
Rowena Wilkes
5th May, 2012
3.05
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
Rowena Wilkes
3rd May, 2012
3.05
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
15th Jan, 2012
4.05
Very scrummy although my son added tomato ketchup to his...
frannybb
12th Jan, 2012
4.05
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
12th Jan, 2012
4.05
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
26th Dec, 2011
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
24th Nov, 2011
4.05
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
17th Nov, 2011
5.05
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
17th Nov, 2011
5.05
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
26th Sep, 2011
4.05
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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