Beetroot and Goat Cheese Tart

This is one of my favourite new recipes. I'm constantly on the lookout for easy, tasty lunches that vary from the usual salads and sandwiches. This tart is packed full of veggies and is gluten free which, for me, is a huge bonus. The crust is made up of toasted nuts and butter (which can be substituted with coconut oil) and the filling is thrown together so quickly with pre cooked beets. Serve warm or cold with salad.

 

Ingredients   For the crust: 1 Cup Rolled Oats 1/2 Cup Raw Cashew Nuts 3 tbsp Cold Butter 1 Sprig Chopped Thyme 1 Pinch Salt 2tbsp Cold Water For the filling: 250g Cooked Beetroot 1 Small Onion Chopped 1 Large Clove Garlic 2/3 Sprigs Thyme 1 Large Handful Fresh Spinach 2 Large Eggs 125mls Milk 80g Goats Cheese   Method   Begin by making the crust. Toast the cashews for a minute in a dry pan until toasted. Allow to cool. Place the oats, cooled nuts, butter, thyme, salt and water into a food processor and pulse into a soft sticky dough. Wrap in cling film and allow to chill in the fridge for 30 minutes. Whilst the dough chills, make the filling by grating the cooked beetroot (I use the grater attachment on the food processor to save mess). Place the chopped onion into a frying pan with a drizzle of olive oil and the crushed garlic. Pick off the thyme leaves and add them to the pan. allow to cook for a minute or two and add the spinach. Wilt the spinach down and then add the grated beetroot. Cook all the ingredients for a further 2 minutes and place in a bowl to cool. Once chilled, press the dough, using your fingers into a 9 inch tart/ cake tin. It may look like it wont fit but keep pressing, it fits well and ensures a thin, crisp crust. Place the crust in a preheated oven at 190 degrees for 12-15 minute until golden. Whisk together the eggs and the milk, adding a good pinch of seasoning and then the cooled beetroot mixture. Once the crust is golden and cooled slightly, pour the filling inside and top with pieces of goats cheese and a couple of extra sprigs of thyme. Turn the oven down to 180 and cook for 25-30 minutes until set.  Serve with salad for the perfect winter lunch.

Ingredients

 

For the crust:

1 Cup Rolled Oats

1/2 Cup Raw Cashew Nuts

3 tbsp Cold Butter

1 Sprig Chopped Thyme

1 Pinch Salt

2tbsp Cold Water

For the filling:

250g Cooked Beetroot

1 Small Onion Chopped

1 Large Clove Garlic

2/3 Sprigs Thyme

1 Large Handful Fresh Spinach

2 Large Eggs

125mls Milk

80g Goats Cheese

 

Method

 

Begin by making the crust. Toast the cashews for a minute in a dry pan until toasted. Allow to cool. Place the oats, cooled nuts, butter, thyme, salt and water into a food processor and pulse into a soft sticky dough. Wrap in cling film and allow to chill in the fridge for 30 minutes.

Whilst the dough chills, make the filling by grating the cooked beetroot (I use the grater attachment on the food processor to save mess). Place the chopped onion into a frying pan with a drizzle of olive oil and the crushed garlic. Pick off the thyme leaves and add them to the pan. allow to cook for a minute or two and add the spinach. Wilt the spinach down and then add the grated beetroot. Cook all the ingredients for a further 2 minutes and place in a bowl to cool.

Once chilled, press the dough, using your fingers into a 9 inch tart/ cake tin. It may look like it wont fit but keep pressing, it fits well and ensures a thin, crisp crust. Place the crust in a preheated oven at 190 degrees for 12-15 minute until golden.

Whisk together the eggs and the milk, adding a good pinch of seasoning and then the cooled beetroot mixture.

Once the crust is golden and cooled slightly, pour the filling inside and top with pieces of goats cheese and a couple of extra sprigs of thyme. Turn the oven down to 180 and cook for 25-30 minutes until set. 

Serve with salad for the perfect winter lunch.