Beetroot and goats cheese tart with walnut flour and sunflower seed base

May 27, 2021

Beetroot and goats cheese tart with walnut flour and sunflower seed base

 

This recipe uses our beautiful Walnut flour & Sunflower seeds in the base paired with a touch of the luscious 'Bloody Good Honey' from our friends at Walkabout Honey. Did I also mention its topped with marinated goats cheese from our friends at Tolpuddle? Decadent & Delicious! :)

This tart is:

  • Wheat free
  • Protein rich
  • Fibre rich
  • A great source of minerals including selenium, magnesium, iron & manganese

Ingredients for the base:

  • 100g walnut flour
  • 175g sunflower seeds
  • 50g rolled oats (can substitute for quinoa if wanting gluten free)
  • 1 egg yolk
  • Pinch of salt
  • 1 tablespoon of runny honey
  • 50g melted butter

Ingredients for filling:

  • 1 TBSP sunflower oil
  • 2 medium red onions sliced 
  • 1TBSP lemon juice
  • 1TBSP brown sugar 
  • 1 clove garlic minced
  • 100g cooked peas
  • 1 large cooked beetroot sliced thinly (roasted in foil until soft is best but can be substituted for tinned)
  • Small handful of baby spinach
  • 2 TBSP toasted sunflower seeds
  • 3 large eggs
  • 150ml thickened cream
  • 75ml creme fraiche 
  • 50g marinated goats cheese
  • Small handful of thyme or rosemary
  • Few pinches of ground nutmeg
  • salt & pepper for seasoning 

Extra:

  • Drizzle of walnut oil or honey to serve - depending on how savoury or sweet you prefer ;)
  • Great served with a fresh salad or roasted vegetables

Base method:

  1. Preheat oven to 180C with suitable sized baking tray.
  2. Blitz sunflower seeds in food processor until mostly finely ground.
  3. Add to all other base ingredients and mix in a large bowl.
  4. Grease & line medium sized loose bottom tart tin with baking paper (ideally ~23cm diameter and ~3cm deep)
  5. Lightly oil the fluted edges and dust with walnut flour.
  6. Scoop mixture into the centre of the tin and press evenly over the base and up the edges until you have a consistent base.
  7. Use a fork to poke multiple holes into the base.
  8. Refrigerate for 30mins.
  9. Put tart tin into oven on baking tray for ~15mins or until golden brown and firm to touch.
  10. Set aside to cool.

Filling method:

  1. Whilst tart is in the oven caramelize the onions in a pan on low to medium with sunflower oil (when onions have softened add the brown sugar & lemon juice and cook for another 10mins). Add garlic for the last couple of minutes.
  2. Mix eggs, thickened cream and creme fraiche together in a large jug.
  3. Spoon caramelized onion mixture onto tart base followed by peas, baby spinach, beetroot and half the toasted pine nuts.
  4. Carefully pour the cream and egg mixture on top.
  5. Place dollops of goats cheese on top, sprinkle with the thyme and a few pinches of ground nutmeg.
  6. Return tart to the oven for ~30mins or until filling is set in the middle.
  7. Remove from the oven & cool for 10-15mins on a wire rack.

 

This recipe was tested by the Pepo Farm's team for lunch and I'm happy to report there was nothing but crumbs left!




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