Kale, Herb and Goats Cheese Tart

Ingredients

• 95g / 3.35oz Grated beetroot
• 70g / 2.47oz Rolled oats
• 150g / 5.29oz Wholemeal plain flour
• 0.5 tsp Salt
• 125ml / 4.23fl oz Extra virgin olive oil
• 1 thinly sliced Red onion
• 2 leaves removed Thyme sprigs
• 0.25 tsp Salt
• 2 tbsp Balsamic vinegar
• 2 tsp Extra virgin olive oil
• 50g / 1.76oz chopped Kale leaves
• 50g / 1.76oz Baby spinach
• 0.5 Lemon
• 2 tbsp finely chopped Flat-leaf parsley leaves
• 2 tbsp finely chopped Mint leaves
• 1 tbsp roughly chopped Dill
• 100g / 3.53oz Soft goat's cheese
• 6 large Eggs
• 300ml / 10.14fl oz Milk
• 2 tbsp Grated parmesan cheese
• 1 tsp Ground black pepper

Preparation

1. Blitz 95g grated beetroot, 70g rolled oats, 150g wholemeal plain flour, and 0.5 tsp salt in a food processor.
2. Add 125ml extra virgin olive oil and process until dough forms a ball.
3. Roll dough into a log, wrap in plastic, and chill for 1 hour.
4. Slice dough into 5mm slices, press into a 24cm tart tin, and smooth. Freeze for 15-20 minutes. Preheat oven to 170°C (338°F).
5. Bake tart case for 20 minutes. Cool.
6. Heat 2 tsp extra virgin olive oil in a pan, sauté 1 thinly sliced red onion, 2 thyme sprigs leaves, and 0.25 tsp salt for 10 minutes. Add 2 tbsp balsamic vinegar and 1 tbsp water, cook until sticky.
7. Heat 2 tsp extra virgin olive oil, sauté 50g chopped kale and 50g baby spinach for 2-3 minutes. Squeeze 0.5 lemon over, stir in 2 tbsp finely chopped parsley, 2 tbsp finely chopped mint, and 1 tbsp roughly chopped dill.
8. Spread kale mixture over tart base, dollop 100g goat's cheese, and add caramelised onion.
9. Whisk 6 large eggs, 300ml milk, 2 tbsp grated parmesan cheese, and 1 tsp ground black pepper. Pour over filling.
10. Bake for 25-30 minutes until set.