Beetroot & Carrot Tart with Feta & Herbs
This is my go-to tart after a visit to the Farmer's Market when I have a haul of carrots, beetroot and zucchini. I love to make my own pastry; however, to keep things easy, a store-bought shortcrust pastry would work perfectly too. Serve with a leafy green salad, and you have a delicious lunch.
Ingredients
- 6 baby carrots scrubbed (heirloom variety if available)
- 2 beetroots scrubbed
- 1 red onion peeled & cut into wedges
- 1 zucchini sliced into 1cm rounds
- 2 sprigs thyme
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 2 tbsp honey
- salt & pepper
- 2 eggs
- 200 ml cream
- 100 g feta crumbled
- 25 g hazelnuts or pecans roasted
- 1 shortcrust pastry shell either 23cm round or 11x34cm rectangle, blind baked
Herb Salad
- handful parsley leaves
- handful mint leaves
- small amount red onion very finely shaved
- squeeze lemon juice
- olive oil drizzle
- salt & pepper
Instructions
- Preheat oven to 200C. Wrap beetroot in foil, place in the oven and bake for 45 minutes to 1 hour or until tender.
- Meanwhile, combine carrots, red onion, thyme sprigs, cumin seeds, oil & honey in a roasting pan. Toss to coat, season with salt & pepper & roast for 15 mins, then add the zucchini and roast for a further 10 minutes or until vegetables are tender. Set aside to cool.
- Place eggs, cream and half of the feta in a bowl and season with salt & pepper, whisk to combine.
- Place carrots, onion, beetroot and zucchini into the tart base. Pour in egg mixture and sprinkle remaining feta over the top. Bake for 30-35 mins or until just set and golden.
- Place hazelnuts, parsley, mint and red onion in a bowl and dress with a squeeze of lemon juice and a drizzle of olive oil. Serve tart warm with herb salad.