Beetroot & kale tart

Prep 30 minutes + chilling • Cook 1 hour

SERVES 8

• 250g plain flour

• 125g low-fat spread

• 4 eggs Calorie-controlled cooking spray

• 1 red onion, thinly sliced

• 50g curly kale, leaves torn and stems discarded

• 250g cooked beetroot (not in vinegar), cut into thick wedges

• 2 tbsp balsamic vinegar

• 120g fat-free natural yoghurt

• 125ml skimmed milk

• Handful fresh flat-leaf parsley leaves, to serve

• Green salad, to serve Lemon wedges, to serve

TO MAKE the pastry, blitz the flour and spread in a food processor until the mixture resembles fine breadcrumbs. Add 1 of the eggs and blitz again until a rough dough starts to form. Roll out the dough between 2 sheets of baking paper, to a thickness of 3mm, then use it to line a 24cm loose-bottom tart tin. Trim and discard any excess pastry, then chill in the fridge for 45 minutes. Meanwhile, set a non-stick pan over a medium-high heat and mist with cooking spray. Add the onion to the pan and cook, stirring, for 5 minutes until softened, then add the kale and cook for another 5 minutes until wilted. Stir in the beetroot and balsamic vinegar, then remove from the heat and set aside to cool. Preheat the oven to 180c/fan 160c/ gas 4. Fill the chilled pastry case with the cooled beetroot and kale mixture. In a bowl, whisk together the yoghurt, milk and remaining eggs, then season well. Pour the egg mixture over the tart filling and bake for 50 minutes until set and golden. Serve the tart hot or cold, garnished with the parsley leaves, the green salad and lemon wedges to squeeze over, on the side.