Beetroot tart

    30 min

    You don't see that often, a savoury tart or quiche with beetroot. It's actually delicious. If you prefer it vegetarian, just omit the bacon.

    Be the first to make this!

    Serves: 4 

    • For the pastry base
    • 250g plain flour
    • 100g butter or margarine, cubed
    • 90ml water
    • 1 pinch salt
    • For the filling
    • 1 leek, sliced thinly
    • 1 tablespoon rapeseed oil
    • 350g cooked beetroot, cut into strips
    • 250ml milk
    • 3 eggs
    • 30g grated Parmesan cheese

    Prep:30min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. For the pastry base add flour, butter and salt to a bowl and crumble with your fingers. Add water and quickly knead until it holds together. Cover or wrap and chill for 30 minutes.
    3. For the filling heat the oil in a frying pan and fry the bacon and leek until soft. Let cool.
    4. Roll out the dough to fit a 28cm tart tin (if your tart tin is smaller, it's OK too, the pastry base will be a bit thicker and bake longer).
    5. Scatter the beetroot on top and the leek bacon mixture on top. In a bowl whisk milk, eggs and Parmesan till well combined and slowly pour it on top. :
    6. Bake in the preheated oven till set and golden, 25 to 35 minutes.


    Roll out the pastry between two layers of cling wrap prevents it from sticking.

    Recently viewed

    Reviews & ratings
    Average global rating: