Beetroot Tart2

Beetroot Tart

Directions

Preheat oven to 170ºC.

Combine flour, salt and butter in a food processor. Pulse until mixture resembles fine crumbs. Slowly add water in small amounts at a time to the flour mix, pulsing in brief bursts until combined. Knead into a ball, wrap in cling wrap and chill.

While the pastry is chilling, combine all beetroot relish ingredients in a pot over low-medium heat and simmer for approximately 20 minutes. Pop into a sterilised jar and it can be used immediately.

Once the pastry has chilled, roll into a circle big enough to cover the base and sides of your greased tart or pie dish. Press pastry into dish, cover with baking paper and fill with baking beads or dried beans and bake blind for 10 minutes or until golden brown.

Spread the beetroot relish over the base and top with the cheese. Combine all savoury custard ingredients together and pour over the tart and season. Arrange the beetroot halves flat side down in the custard filling so they can be seen poking out. Cook for approx 35 minutes until set.

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