In the realm of culinary creativity, there’s an undying allure to recipes that celebrate the beauty of humble ingredients. Beetroot and onion, often overlooked in favor of more glamorous counterparts, come together in this delightful Beetroot and Onion Tart, offering a symphony of earthy flavors and vibrant hues. Let’s embark on a culinary journey to discover the charm of this rustic yet sophisticated dish.
Unveiling the Ingredients: At the heart of this recipe lies a carefully curated selection of ingredients, each contributing its unique essence to the final masterpiece. Wholemeal flour provides a wholesome base, complemented by the comforting texture of porridge oats. Butter lends its rich indulgence, while grated carrots infuse a subtle sweetness. The star players, however, are the onions and beetroot—transformed through gentle caramelization and grating, they offer a depth of flavor and stunning visual appeal.
Crafting the Perfect Pastry: Every great tart begins with a well-crafted pastry, and this Beetroot and Onion Tart is no exception. The process is a labor of love, as flour, oats, and butter are artfully combined to create a crumbly, yet cohesive dough. With the addition of grated carrots, the pastry takes on a delightful hint of sweetness, setting the stage for the vibrant filling that awaits.
A Symphony of Flavors: As the tart comes to life in the oven, the kitchen is enveloped in a tantalizing aroma—the onions, slowly caramelizing to golden perfection, infuse the air with their savory sweetness. Meanwhile, the beetroot, nestled within the pastry shell, awaits its moment to shine. With each passing minute, anticipation builds as the tart bakes to a glorious golden hue, promising a symphony of flavors that dance upon the palate.
The Art of Assembly: With the pastry crisp and golden, it’s time for the grand finale—the assembly of the tart. The caramelized onions, their sweetness intensified by the gentle heat, form a luscious bed upon which the grated beetroot rests, its jewel-toned hues creating a mesmerizing tapestry of color. As the egg and milk mixture is poured over the top, it seeps into every nook and cranny, binding the ingredients together in perfect harmony.
A Feast for the Senses: As the Beetroot and Onion Tart emerges from the oven, it is a sight to behold—its golden crust glistening in the light, its vibrant filling beckoning with irresistible allure. With each slice, the senses are awakened—the crisp pastry gives way to a tender, flavorful interior, while the earthy sweetness of the beetroot mingles with the savory notes of caramelized onion. It’s a feast for the senses, a celebration of nature’s bounty in all its glory.
In a world filled with culinary extravagance, the Beetroot and Onion Tart reminds us of the simple pleasures found in the embrace of earthy delights. With each bite, we are transported to a realm of pure bliss, where the beauty of nature shines brightest. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that promises to delight the senses and nourish the soul.
Beetroot and Caramelized Onion Tart
Course: Dinner4-6
servings5
minutes40
minutesIngredients
175g wholemeal flour
100g porridge oats
100g butter
100g grated carrot
3 large onions, sliced
3 medium beetroots, peeled and grated
3 medium eggs
250ml milk (either cows, goats or oat milk)
salt and pepper to taste
Directions
- Heat oven to 180C/160C fan forced.
- In a food processor, pulse the flour, oats, and butter until crumb-like. Add the grated carrot and continue to process until the mixture comes together to form a ball. Alternatively, rub the butter into the dry ingredients, add the carrots, and press together until a ball is formed.
Carefully roll out the pastry and line a metal 25cm pizza dish or shallow tart case. Chill. - Gently cook the onions in oil for about 15-20 mins until beginning to caramelize.
- Place the beetroot in the pastry case and cover with the onions.
- Whisk the eggs and milk together, season with salt and pepper. Pour over the onions and beetroot.
- Bake in the preheated oven, lowering to 160C after 15 mins.
Bake for 40 mins or until firm and golden.
