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.
INGREDIENTS
For the tart
1 large red
onion
4 large cooked beetroot
50g feta cheese (you could also use goats cheese)
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
50 ml vegetable oil (I used grape seed oil)
~2 tbsp cold water
1tbsp
oregano
METHOD
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
