- 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…
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.
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.