- 1.5 portions Shortcrust Pastry, BCC recipe for 30cm dish
- 400 grams Beetroots, Use fresh or tinned baby beets
- 30 grams unsalted butter
- 20 grams olive oil
- 2 red onion, Peeled and halved
- 60 grams balsamic vinegar
- 2 sprigs fresh rosemary, Can also use thyme
- 20 grams caster sugar
- 150 grams Danish feta cheese, or goats cheese
- 2 eggs
- 150 grams thickened cream, Greek yoghurt also works
- 1/2 level tsp grated nutmeg, powdered if you must
Pre-heat oven 180 degrees celcius
Make Shortcrust Pastry from BCC x 1.5 (for 30cm dish)
Best to use a loose-bottom flan dish as much easier to serve.
All Models will make double recipe with bowl capacity.
(1 x recipe sufficient if using a smaller base)
Leave pastry to rest in fridge 30 mins
Roll out to about 2mm thickness on a floured bench.
Use your rolling pin to curl up and place over flan base.
Use the flan edge to cut the pastry to fit loosley, will shrink a bit
Line pastry with baking paper. Weigh down with rice/beans/baking weights
Blind Bake in the oven for 20 minutes.
Remove and cool. Then remove weights
If using FRESH Beetroot;
Use the simmer basket, place the unpeeled beets in the basket (if any are huge cut in half to fit)
Add 1L water to bowl (should come half way up the beetroot) 35 mins, 100 degrees, speed 3
Drain and once cool will be easy to peel with your fingers
** If your is busy prepping other things then just boil your beets on the stove in a saucapan, cool and peel.
If using TINNED OR CRYOVAC Baby Beets, drain ready to use
Add red onions to TM bowl.
Chop 3 secs/speed 5. Remove and set aside
Add Beetroot to TM bowl. Chop 3 secs/speed 4.
Remove and set aside (do not mix with chopped onions)
Add butter+oil to TM bowl. 2 mins, 100 degrees, speed 1
Return onions to TM bowl.
Saute 5 mins, 120 degrees speed 1
Return Beetroot to TM bowl, add balsamic, sugar, rosemary. Cook 8 mins, 120 degrees, speed 1
While cooking, place a stainless bowl ontop.
Use the scales to measure 150ml thickened cream.
Add 2 eggs and whisk together with the grated nutmeg
Spread Beetroot mix into blind baked pastry base
Crumble the Feta over the beetroot mix
Pour the egg mix over. Bake for 30 minutes, 180 degrees celcius
Garmish with a sprig on rosemary.
Serve with a simple green salad
Beetroot and Feta tart (Serves 6 - 8)
The pastry can be stored in the fridge for a week or frozen.
Break up the process by making the pastry and baking a day or a few days prior...will keep fine and gets refreshed when tart is baking in the oven. Filling can be made ahead too so its is easy to throw together the tart for lunch or dinner
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Broccoli cheese bites
- FAILSAFE PIZZA POCKETS
- Jalapeño Corn Bread
- Pie Maker Gluten Free Roast Meat Fritter
- Bacon & Cheese Rolls - Mixquisite
- Savoury Mini Muffins
- Zuchinni, rice slice
- GF DF Savoury Muffins
- Parmesan Garlic Flatbread
- Tasty Tofu Patties
- Zucchini Slice - paleo, keto, gluten free
- Cranberry & Prosciutto Stuffing Cups