Tart it up! Goat’s cheese & beetroot tart

Need N lunch inspo? LookLo no further than this delicious seasonal s vegie tart

GOAT’S CHEESE & BEETROOT TART

SERVES 6-8 BASE 175g pine nuts, finely ground

100g buckwheat or almond flour

50g rolled oats

½ tsp sea salt

1 egg yolk

50g butter, melted

1 tbsp runny honey

FILLING

1 tbsp hemp seed oil

1 garlic clove, finely chopped

½ red onion, sliced

handful young spinach leaves

75g garden peas, cooked 1 small raw or cooked beetroot,ot, thinly sliced 2 tbsp toasted pine nuts

2 large eggs plus

2 large yolks

150ml double cream (or single)

75ml creme fraiche

50g soft goat’s cheese/curd

handful fresh thyme leaves, plus extra to serve

1 tsp runny honey

1 BASE Mix together all ingredients ts for the base in a bowl. Line a 23cm-diameter, 3cm-deep loose-bottomeded tart tin. Starting from the centre, press the mixture evenly into the base and side of the tin. Use a fork to prick the base to allow steam to escape, then chill 30 minutes. Meanwhile, preheat oven to 180°C and place a metal baking sheet inside the oven to heat up.

2 Place tart base on top of baking sheet and bake 10 minutes or untilil lightly golden and firm to touch. Set aside to cool.

3 FILLING Heat oil in a large pan and gently cook garlic with onion until soft but not coloured. Spoon into tart case, then add spinach leaves, peas, beetroot and 1 tbsp pine nuts. Mix eggs, cream and creme fraiche together in a jug. Slowly pour mixture on top of vegetables, then evenly divide goat’s cheese on top and scatter over thyme. Season with salt and pepper. Return tart to the baking sheet and cook 35 minutes or until filling is just set in the middle.

4 Leave to cool 15 minutes, then remove side of tin. Before serving, top tart with extra thyme and pine nuts, and drizzle over honey.

This vegetarian tart is the perfect marriage of goat’s cheese, beetroot, fresh thyme and toasted pine nuts. As a bonus, the pine-nut crust adds extra nutty crunch – no kneading required!