We had a good summer, but that seems an age ago now, a wonderful summer, glorious weather and abundant harvests, we’ve fed ourselves from the allotment, at least in staples. And now we’re picking the last of the fennel and beetroot. The chard’s slowed down but should keep producing as long as we don’t get any prolonged frosts. The Kale is doing well and we have leeks to pick.
We’ve found this delicious recipe, which Denis has modified for a gluten free diet:
Beetroot & Caramelised Onion Tart
Adapted from BBC Good Food: http://www.bbcgoodfood.com/recipes/1111644/beet-and-caramelised-onion-tart
175g rice flour
100g buckwheat flakes or rice & buckwheat flakes
100g grated carrots
3 large onions, sliced
3 medium raw beetroot, peeled and grated
3 medium eggs
Couple of serving spoons of Greek Yoghurt (optional)
- Heat oven to 180C/160C fan/gas 4.
- In a food processor grate the carrot. Set aside.
- Pulse the flour, rice flakes and butter in a food processor 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. The pastry may break up but don’t worry, it’s easily patched up when you’re putting it into the case.
- Alternatively roll out the pastry on a sheet of cling film & ease it into the tart case. Chill for 30 mins.
- Gently cook the onions in oil until beginning to caramelise.
- Place the beetroot in the pastry case and cover with the onions.
- Whisk the eggs, milk (& yoghurt if using) together, season and pour over the onions and beetroot.
- Bake in the oven, lowering to 160C/140C fan/ gas 3 after 15 mins, for 40 mins or until firm and golden.
We’ve found that the mixture of rice flour & buckwheat flakes produces a wonderfully light crumbly pastry.