Beet & caramelised onion tart

Beet & caramelised onion tart

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(36 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


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 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…


  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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23rd Jun, 2020
Very enjoyable tart but I would definitely recommend grating the beetroot and carrot in a food processor if you possibly can. The "pastry" was a strange texture and I had to do a lot of patching up in the tin but this didn't matter and in the end we really liked it. Balsamic vinegar was a tasty addition and brought out the flavour of the beetroot.
Hope Sara Bachmann's picture
Hope Sara Bachmann
4th Feb, 2018
I've made this multiple times and am always pleased with the result. Tasty straight out of the oven or cold out of the fridge the next day. Does well in lunch boxes for packed lunch!
22nd Feb, 2015
OK recipe but there other beetroot quiches on the website that are tastier.
29th Nov, 2013
This had a nice taste, but I'm not sure I would bother making it again. My dish was a little bit smaller than the size given in the recipe and I reduced the quantity of milk and eggs, but it still ended up overflowing! The beetroot was so faffy to grate and I ended up with juice all over the place. I baked the pastry case blind for about 7 or 8 minutes, then added the filling. It didn't really have the texture of a quiche because there was so much beetroot and onions (even though I reduced these too). I added a little bit of brown sugar and balsamic vinegar to the onions and put a sprinkling of oregano on top. Took longer to cook than stated and was still a bit sloppy. Probably wouldn't make again.
2nd Sep, 2013
is this made with raw or cooked beetroots? have a glut of beetroot from the garden but don't know if I should boil them first?
29th Apr, 2013
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!
el_bee's picture
23rd Mar, 2013
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.
3rd Feb, 2013
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.
18th Jan, 2013
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
16th Dec, 2012
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.

14th Oct, 2018
Does this use raw or cooked beetroot?
goodfoodteam's picture
17th Oct, 2018
Thanks for your question. The beetroot is raw.
squeaksquara's picture
27th Jun, 2016
Following recommendations by other members I add balsamic vinegar to the onions, as well as nutmeg and of course s&p. I used plain flour as didn't have any wholemeal and it was absolutely fine although I imagine it being better with wholemeal. Would consider this a SUCCESS and was enjoyed by all, including my partner who prior to this evening claimed he didn't like beetroot! None o us found this bland like there members mentioned, I would say that could be down to the quality of their ingredients. Fresh beetroot is definitely a must for this recipe and not packeted or pre cooked. I used a food processor with a grating attachment to grate the beetroot so didn't find that a problem at all. I ended up leaving it in the oven for an extra 20mins and blind baked the pastry for 7mins at the beginning first as recommended in a few comments. All in all a lovely dish which I will definitely be cooking again and again. The pastry was loved and commented on by guests with positive feedback too. Such a hit!
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