Sunday, 17 August 2014


This recipe is just pure heaven! The ingredients complement each other perfectly, it’s lower in calories and fat that your standard tarts made with pastry, it’s high in antioxidants* and it’s a beautiful pinky-purple colour.

*Research suggests a higher percentage of antioxidants are found in purple vegetables. Antioxidants have been proven to help lower the risk of heart disease and certain types of cancer. 

For the tart
1 large red onion 
4 large cooked beetroot 
50g feta cheese (you could also use goats cheese)

For the pastry
100g Rolled Oats (50g blended into flour)
50 ml vegetable oil (I used grape seed oil)
~2 tbsp cold water
1tbsp oregano

1. Preheat the oven to 200C.
2. Blend 50g of the oats in a food processor and blend until it resembles a flour consistency. Mix with the 50g of rolled oats and run in oil until mixture resembles breadcrumbs. Add cold water gradually and mix to a soft but not sticky dough.
3. Roll out the pastry on a lightly floured surface then line your tin. Cover with grease proof paper and fill with baking beans. Note: the pastry is quite crumbly.
3. Bake in the oven for 10 min.
4. Mix 1 tsp of olive oil and 1 tsp of water into a pan and sauté the onion until takes on a caramelized texture.
5. Add the caramelized onions to the oat pastry base first, ensuring the whole base of the pastry case has been covered.
6. Dice the cooked beetroot, and sprinkle over the top of the onion layer.
7. Crumble the cheese and sprinkle all over the beetroot and onion mixture.
8. lace in the oven and bake for ~10 minutes.
9. Serve with a nice fresh side salad and enjoy J


*Bonne Apetite* J

1 comment:

  1. This sounds lovely. Going to give this a go. thanks for sharing this recipe.