Beetroot quiche with red onion

Pastry

11⁄2 cups (200g) wholegrain buckwheat or spelt flour tsp sea salt cup (60 ml) coconut oil

Filling

1 cup (150g) cashew nuts

1 small beetroot, peeled and cut in cubes 1 tsp sea salt

3 small garlic cloves

1 small red onion

To serve rosemary sprigs

Method

To start the filling, soak the cashew nuts for 30 minutes in boiling hot water. Meanwhile, to make the pastry, combine the flour and salt with the coconut oil. Add up to cup (80ml) of water little by little and use your hands to bring together into a crumbly pastry. Roll the pastry into a ball and place in the fridge while you finish the filling.

Drain and rinse the cashew nuts and put them in a blender. Add up to cup (150170 ml) cold water little by little and mix for 23 minutes, until it has the consistency of thick cream. Add the beetroot cubes, sea salt and garlic and blend into a cream.

Heat the oven to 180degC. Remove the pastry from the fridge. Dust some flour on your work surface and place the pastry ball on top. Roll out with a rolling pin. Use the rolling pin to lift up the pastry and put it over a standardsize quiche tin. The pastry must overlap the sides. Use your fingers to press the pastry into the bottom and sides of the tin.

Bake the quiche base for 30 minutes, then cool.

Cut the onion in rings and sprinkle twothirds over the base. Pour the filling over the base and scatter the rest of the onion on top. Bake the quiche for 3040 minutes until cooked through and slightly golden.

Leave to cool and serve with rosemary to garnish and an autumn salad of your choice.