For the gluten-free tart pastry:
150g almond flour
75g coconut flour
150g cold butter or coconut oil
1-2 tbsp cold water, to bind, if needed Pinch of salt
For the filling:
½ tbsp olive oil
½ tbsp butter
2 medium-sized red onions, chopped
1 tsp rosemary, chopped
1 tbsp balsamic vinegar
½ tbsp honey (or coconut sugar or rice malt syrup)
Salt and freshly ground black
pepper, to taste
3 medium-sized beetroot
100g feta cheese, crumbled (or Gorgonzola or goat’s cheese)
3 eggs, lightly beaten
½ cup milk
- Heat the oven to 180°C. For the pastry, blitz the ingredients together in a food processor until the mixture forms a dough, then press into a lightly greased 20cm tart tin using the back of a tablespoon to smooth out the dough if necessary. Prick the base a few times with a fork and blind bake for 15 min, or until lightly golden. Remove from the oven and allow to cool slightly before adding the filling.
- For the filling, heat the olive oil and the butter in a large heavy-based saucepan over medium heat. When the butter starts to foam, add the red onions, rosemary, balsamic vinegar and honey (or coconut sugar or rice malt syrup) and cook gently for 15 min, or until sticky and starting to caramelise. Remove, check for seasoning and set aside to cool slightly.
- Meanwhile, cook the beetroot in a saucepan of boiling water until tender. Remove, allow to cool, peel and cut into 1cm cubes (alternatively, use precooked store-bought beetroot, but not the kind stored in vinegar).
- Once the tart shell has cooled slightly, add the onions, beetroot and feta. Mix together the eggs and milk, season and pour over the tart filling.
- Return the tart to the oven and bake for 20-25 min, or until the egg mixture is fluffy and golden. Serve immediately.
Recipe by Sarah Graham
Photography by Curtis Gallon (from Wholesome)