Beetroot and Feta Tart

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Recipe's preparation

Beetroot and Feta tart (Serves 6 - 8)

Pre-heat oven 180 degrees celcius

SHORTCRUST PASTRY

Make Shortcrust Pastry from BCC x 1.5 (for 30cm dish)
Best to use a loose-bottom flan dish as much easier to serve.
All "Closed lid" Models will make double recipe with bowl capacity.
(1 x recipe sufficient if using a smaller base)
Leave pastry to rest in fridge 30 mins
Roll out to about 2mm thickness on a floured bench.
Use your rolling pin to curl up and place over flan base.
Use the flan edge to cut the pastry to fit loosley, will shrink a bit
Line pastry with baking paper. Weigh down with rice/beans/baking weights

Blind Bake in the oven for 20 minutes.
Remove and cool. Then remove weights

BEETROOT PREP

If using FRESH Beetroot;
Use the simmer basket, place the unpeeled beets in the basket (if any are huge cut in half to fit)
Add 1L water to bowl (should come half way up the beetroot) 35 mins, 100 degrees, speed 3
Drain and once cool will be easy to peel with your fingers
** If your is busy prepping other things then just boil your beets on the stove in a saucapan, cool and peel.

If using TINNED OR CRYOVAC Baby Beets, drain ready to use

FILLING METHOD

Add red onions to TM bowl.
Chop 3 secs/speed 5. Remove and set aside

Add Beetroot to TM bowl. Chop 3 secs/speed 4.
Remove and set aside (do not mix with chopped onions)

Add butter+oil to TM bowl. 2 mins, 100 degrees, speed 1

Return onions to TM bowl.
Saute 5 mins, 120 degrees "Counter-clockwise operation" speed 1

Return Beetroot to TM bowl, add balsamic, sugar, rosemary. Cook 8 mins, 120 degrees, "Counter-clockwise operation" speed 1

While cooking, place a stainless bowl ontop.
Use the scales to measure 150ml thickened cream.
Add 2 eggs and whisk together with the grated nutmeg

Spread Beetroot mix into blind baked pastry base
Crumble the Feta over the beetroot mix
Pour the egg mix over. Bake for 30 minutes, 180 degrees celcius

Garmish with a sprig on rosemary.
Serve with a simple green salad