At this time of year when the seasons begin to change I look to food with a little more depth. Food that provides comfort when it’s grey and miserable outside. These tarts do just that… As most of my readers know I love using local and organic produce wherever possible and Shillingford Organics always come up trumps with delicious, seasonal produce. Their home delivery box scheme is award winning and the goodies inside never fail to impress. I came up with this recipe to highlight their wonderful veggies and the Soil Associations #OrganicSeptember campaign. This year Organic September champions the producers who who put in all the hard graft to get their wares in the public eye. My shout out is obviously to my favourites, Shillingford Organics. Keep doing what you are doing so the people of Devon can continue to revel in the delights you produce!
- 2 large beetroot washedtrimmed, peeled and coarsely grated
- 1 tbsp. rapeseed oilI used Mellow Yellow
- 1 red onion thinly sliced
- 1/4cup cider vinegar
- 2teaspoons thyme leaves
- 1tablespoon brown sugar
- 150g feta cheese
- 2 organic eggslightly beaten
- 150ml organic double cream
- Extra thyme springsto scatter
- Salad leavesto serve
- 200g plain flour
- 100g chilled unsalted butterchopped
- To make the pastry, place flour, butter and a pinch salt in a food processor and whiz until the mixture resembles breadcrumbs.
- Add 1/4 cup (60ml) chilled water, then process until the mixture comes together in a ball.
- Wrap in cling film and chill for 30 minutes.
- Lightly grease a 23 cm loose-bottomed tart pan.
- On a lightly floured surface, roll out pastry to 5mm thick, then use to line the tart pan. Chill for 15 minutes. You can also use 6 small individual tart pans like I have done here in the photographs.
- Preheat oven to 180 degree C. Line pastry with baking paper and fill with baking beans or uncooked rice. Bake for 10 minutes.
- Remove the paper and bean/rice, then bake for 5 minutes or until dry and pale golden. Remove from oven and leave to cool.
- Meanwhile, heat the oil in a large frying pan over medium heat.
- Add the chopped onion and 1 teaspoon salt, then cook, stirring occasionally, until softened.
- Add beetroot, cider vinegar, thyme, brown sugar and 1/2 cup water, then cook for 10-15 minutes or until thickened and tender.
- Cool the mixture slightly before adding to the case.
- Spread beetroot mixture over the tart base, then crumble over feta cheese.
- Whisk egg and cream together, then pour into tart case.
- Scatter with extra thyme.
- Bake for 35 minutes or until set.
- Slice and serve with a leafy green salad.
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