Serves 4
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  1. Preheat the oven to 200°C/180°C fan/ gas mark 6.
  2. Grease a 23 x 2.5cm loose-bottomed, fluted flan tin generously with room temperature butter. Add the sheet of shortcrust pastry to the tin, easing the pastry into the base.
  3. Trim the pastry edges with scissors or a small sharp knife so it sits slightly above the edge of the tin. Press the pastry into the flutes, lightly prick the base with a fork. Line the pastry case with baking parchment, fill with dry beans and bake for 15 minutes.
  4. Carefully remove the parchment and beans. Using a pastry brush, brush the pastry with the egg wash and bake for 4-5 mins more until the pastry is a pale golden colour. Remove from the oven and allow to cool. Reduce the oven temperature to 180°C/160°C fan/gas mark 5.
  5. For the filling, toss the beetroot, onion, thyme and balsamic together. In a medium- sized mixing bowl, whisk the remaining four eggs, ricotta, chilli flakes, salt and black pepper until combined, then add the beetroot and onions.
  6. Add to the blind baked pie case and cook on a baking tray for 30 minutes or until the centre is cooked through. Allow to cool for 20 minutes before serving.

Nutrition Facts

Per serving: 499kcals, 30.8g fat (4.8g saturated), 37.9g carbs, 3.1g sugars, 18.1g protein, 1.7g fibre, 0.303g sodium