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Beet & caramelised onion tart

Beet & caramelised onion tart

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A star rating of 3.7 out of 5.41 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal395
fat19g
saturates10g
carbs45g
sugars13g
fibre7g
protein13g
low insalt0.44g
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Ingredients

  • 175g wholemeal flour
  • 100g porridge oats
  • 100g butter
  • 100g grated carrot
  • 3 large onions , sliced
  • 3 medium beetroot , peeled and grated
  • 3 medium eggs
  • 250ml milk (either cow's, goat's or oat milk)

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2011

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Overall rating

A star rating of 3.7 out of 5.41 ratings
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