Goat’s cheese and beetroot tart

Goat’s cheese and beetroot tart

SERVES 6-8

For the base

175g pine nuts, finely ground 100g buckwheat or almond flour 50g rolled oats

½tsp sea salt

1 egg yolk

50g butter, melted

1tbsp runny honey

For the filling

1tbsp hemp seed oil

1 garlic clove, peeled and finely chopped

½ red onion, peeled and sliced handful young spinach leaves 75g garden peas, cooked

1 small beetroot, raw or cooked, thinly sliced

2tbsp toasted pine nuts

2 large eggs, plus 2 large yolks 150ml double cream

75ml crème fraîche

50g soft goat’s cheese handful thyme sprigs, plus extra to serve

1tsp runny honey, to serve

23cm loose-bottomed tart tin To make the base, mix together all the ingredients in a bowl. Line the tart tin with baking paper. Starting from the centre, press the mixture evenly into the base and sides of the tin. Prick with a fork then place in the fridge to chill for 30 minutes. Meanwhile, preheat the oven to 180C/350F/Gas 4 and place a baking tray in the oven to heat up.

Place the tart tin on the baking tray and bake for 10 minutes, or until lightly golden and firm to the touch. Set aside to cool.

For the filling, heat the oil in a large pan and gently cook the garlic with the onion until soft but not coloured. Spoon into the tart case, then add the spinach leaves, peas, beetroot and 1 tablespoon of the pine nuts.

Mix the eggs, cream and crème fraîche in a jug. Slowly pour over the vegetables then divide the goat’s cheese on top and scatter over the thyme. Season with salt and pepper. Place the tart back on the warm baking tray and cook for 35 minutes or until the filling is just set in the middle.

Leave to cool for 15 minutes then remove the sides of the tin. To serve, scatter over the extra thyme and remaining pine nuts then drizzle with the honey.