Re d Onion , Feta & Bee troo t Ta rt

Essentials (South Africa) - - FOOD -

Serves 4 Ready in 1 hr

For the gluten-free tart pas­try 150g al­mond flour

75g co­conut flour

150g cold but­ter or co­conut oil

1 egg

1-2 tbsp cold water, to bind, if needed Pinch of salt

For the fill­ing ½ tbsp olive oil ½ tbsp but­ter

2 medium-sized red onions, chopped 1 tsp rose­mary, chopped

1 tbsp bal­samic vine­gar

½ tbsp honey (or co­conut sugar or rice malt syrup)

Salt and freshly ground black pep­per, to taste

3 medium-sized beet­root

100g feta cheese, crum­bled

(or Gor­gonzola or goat’s cheese) 3 eggs, lightly beaten

½ cup milk

1

Heat the oven to 180°C. For the pas­try, blitz the in­gre­di­ents to­gether in a food pro­ces­sor un­til the mix­ture forms a dough, then press into a lightly greased 20cm tart tin us­ing the back of a tablespoon to smooth out the dough if ne­c­es­sary. Prick the base a few times with a fork and blind bake for 15 min, or un­til lightly golden. Re­move from the oven and al­low to cool slightly be­fore adding the fill­ing. 2

For the fill­ing, heat the olive oil and the but­ter in a large heavy-based saucepan over medium heat. When the but­ter starts to foam, add the red onions, rose­mary, bal­samic vine­gar and honey (or co­conut sugar or rice malt syrup) and cook gen­tly for 15 min, or un­til sticky and start­ing to caramelise. Re­move, check for sea­son­ing and set aside to cool slightly. 3 Mean­while, cook the beet­root in a saucepan of boil­ing water un­til ten­der. Re­move, al­low to cool, peel and cut into 1cm cubes (al­ter­na­tively, use pre­cooked store-bought beet­root, but not the kind stored in vine­gar).

4

Once the tart shell has cooled slightly, add the onions, beet­root and feta. Mix to­gether the eggs and milk, sea­son and pour over the tart fill­ing. 5

Re­turn the tart to the oven and bake for 20-25 min, or un­til the egg mix­ture is fluffy and golden. Serve im­me­di­ately.

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