1 x 320g sheet of shortcrust pastry
1 red onion, thinly sliced
Salt and black pepper
2 large beetroots, trimmed, peeled and coarsely grated
4 tbsp balsamic vinegar
2 tsp thyme leaves
2 tsp brown sugar
150ml double cream
- Lightly grease a 23cm loose-bottomed tart tin. On a lightly floured surface, roll out the pastry to 1⁄2cm thick, then use it to line the tart tin, gently pressing it into the corners with your fingertips. Place in the fridge for 15 minutes.
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4.
- Line the pastry case with parchment paper and fill with baking beans or uncooked rice. Blind bake for 10 minutes.
- Remove the beans and parchment paper, then prick the pastry base all over with a fork. Return to the oven for five minutes or until pale golden. Remove from the oven and set aside to cool.
- Heat the butter in a large pan over a medium heat. Add the onion with some salt and black pepper and cook for 6-8 minutes until softened, stirring occasionally.
- Stir in the grated beetroots, balsamic vinegar, thyme and brown sugar. Pour over the water, then cook for 12-15 minutes until the beetroot is tender and the water has evaporated, stirring often to prevent burning. Set aside and allow to cool.
- Spread the beetroot mixture evenly over the tart base, then crumble over the Feta.
- In a jug, whisk together the eggs and cream with some salt and pepper, then pour over the beetroot mixture.
- Bake for 35 minutes or until just set. Allow to sit for at least five minutes, then slice and serve with a green salad.
Per Serving: 357kcals, 25.9g fat (8.8g saturated), 25g carbs (5.2g sugars), 7.3g protein, 1.5g fibre, 0.296g sodium