Grounding and nutrient-dense beetroot meets the warming digestive nature of fennel in this rustic tart. These two vegetables also work beautifully together raw in a salad, as the vitamin C content in the fennel aids absorption of iron from the beetroot.
Serves: 6
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Servings
Prep time
Cook time
Recipe
Ingredients
- Pastry*
- 250g white spelt flour
- 125g butter, chilled & cut into cubes
- 1 free-range egg
- 1 tbsp chilled water
- * You can substitute good-quality shop-bought shortcrust pastry if pastry making is not your thing.
-
- Filling
- 1 medium beetroot
- 1 small fennel bulb, sliced lengthways into 3cm slices
- 60–70g goat’s cheese or chevre
- 4 free-range eggs
- ¼ tsp sea salt
- Black pepper, to taste
- 5-6 sprigs fresh thyme
Method
- Preheat oven to 180°C.
- To make pastry, place flour and butter in a food processor and process until the mixture looks like breadcrumbs.
- Whisk together the egg and water.
- With the processor running, add the egg and water mix and process until the mix just starts to come together into large clumps. Don’t go as far as the mixture coming together in a ball.
- Tip the mixture out onto the bench and form a ball. Press down to make a flat shape, wrap in clingwrap and pop in the fridge for at least 2 hours, or overnight.
- Remove from the fridge and allow to come to room temperature slightly.
- Spread a piece of baking paper on the bench, place pastry on top and place another piece of baking paper on top.
- Roll out pastry in between two pieces of baking paper to prevent it from sticking to the bench, turning the dough as needed.
- Roll out dough until approximately 3mm thick.
- Peel off the top layer of baking paper and lay the pastry into your tart tin, then peel off the second piece of baking paper.
- Lay the pastry gently into your tin, allowing an overlap around the edges that you can fold over after filling the tart, to give the free-form look.
- To make the filling, place beetroot on a baking tray, drizzle with a little oil and bake for 30 mins, or until just tender.
- Meanwhile, place fennel in a frypan over medium–high heat and cook until browned on both sides.
- Remove beetroot from oven and, once cool enough to handle, slice off ends and peel off skin.
- Slice beetroot and place in pastry shell.
- Add fennel and break up goat’s cheese into rough chunks and arrange on top.
- Whisk the eggs together with the salt and black pepper, and pour into the pastry shell.
- Arrange thyme sprigs on top, and fold over the outside edges of the pastry.
- Bake for 30–35 mins, or until egg is set and pastry is cooked.
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