Kale, Herb and Goats Cheese Tart

How to Prepare

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.

Good to Know

Ensure to cool the tart case properly before adding the filling to prevent it from becoming soggy.