Recipe: Beetroot and caramelised onion tart

There are some dishes you eat that with each bite you can feel the vitamins racing through your system filling it with goodness. After all the rich food and over indulging through the festive season, January is often the month for expelling those toxins and revitalising the body. Since receiving the food processor of my dreams, yes I'm now the proud owner of a shiny perfect Kitchenaid. The husband did SO good this Christmas, I've wanted one ever since I can remember but just couldn't justify it as my faithful Kenwood just kept on going. A little bit nervous of using it and all it's attachments I finally picked up the courage to attempt this lovely, healthy tart. This recipe comes from Trill Farm, an organic farm in Devon run by the inspirational Romy Fraser who founded the original Neal's Yard Remedies in Covent Garden. 

Dense, rich with an earthy flavour contrasting with the sweetness of the onions and a crunchy pastry it makes for a great mid week dinner. My processor made light work of the grating, no more red juice all over the kitchen worktop. A couple of notes, if you'd like an extra crunchy base then blind bake the pastry for about 10 minutes before adding the beetroot mixture. Goats cheese compliments the beetroot beautifully so I have been known to add it too, otherwise a little balsamic vinegar added to the caramelising onions also works really well. Enjoy! 

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

  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, a drop of water 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.
  3. Perfect served with salad sprinkled with a balsamic vinegar dressing.