Fresh, colourful and delicious, this is a great treat to serve up with a big side salad.
SERVES 4
● 175g (6oz) beetroot
● 400g (14oz) ready-made shortcrust pastry
● 4 tbsp red onion marmalade/chutney
● 2 large organic eggs
● 100g (3½oz) crème fraiche
● 100g (3½oz) goat’s cheese, sliced
● 1 tsp chopped thyme leaves, plus sprigs to garnish
● Salt and pepper
METHOD
1. Pre-heat the oven to 200C/ fan 180C/gas 6. Wrap the beetroots in foil, then roast for 45 minutes until tender. Leave to cool slightly, then rub off the skins and thinly slice. Set aside.
2. On a floured surface, roll out the pastry and use to line a 23cm (9in) tart tin. Gently press the pastry into the grooves of the tin and cut away any excess with a knife. Prick the pastry base with a fork all over.
3. Cover with a sheet of baking paper, then fill with ceramic baking beans or dry rice. Bake for 10 minutes. Remove the beans, or rice, and bake for another 5 minutes.
4. Turn the oven down to 180C/ fan 160C/gas 4.
5. Spread the onion marmalade over the base of the tart, then beat together the eggs and crème fraîche, season with salt and pepper, then pour into the pastry case.
6. Top with the sliced beetroot, goat’s cheese and thyme.
7. Bake in the oven for 25 minutes, or until just set.
8. Serve with a side salad.