I've always wanted to make a savoury tart with a leafy veg of some kind, that sits on top and becomes crispy and delicious. So here it is! Beetroot, goats cheese and caramelised onion are an earthy, creamy and sweet combination in a tart.
The pie crust recipe is by Angie and Mickey from Autoimmune Paleo, with some additions (see INGREDIENTS list).
For those of you who are strictly paleo, you can replace the cheese with 1 tablespoon of nutritional yeast. Although I stay clear of dairy in general, I do occasionally use goat and sheep's cheeses in my recipes. These cheese's have less lactose than regular cow cheese and therefore are easier to digest, for those with lactose sensitivities.
Crust recipe from Autoimmune Paleo (minus maple syrup)
1/8 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 cloves minced garlic
1 egg white
5 eggs + 1 yolk (left over from the white used for the crust)
2 tablespoons of coconut cream
A hard goat/sheep cheese (to taste)
3/4 caramelised onions (this can be done the day before or instead just saute onions)
1 tablespoon of apple cider vinegar
1 teaspoon rosemary
1 teaspoon oregano
1 teaspoon smoked paprika
1/4 teaspoon salt
Pepper (to taste)
Preheat oven to 180°C/ 350°F.
Slice 3/4 onions and set them to cook in a skillet on low heat for two hours with a 2 tablespoons of butter. If you don't have time for this you can just saute the onions until they are translucent.
Mix cassava together with herbs, salt and garlic. Pulse flour mixture with lard in a food processor until it forms crumbs. Add the water and process until it forms a ball.
Grease tart pan using a little lard and then mould dough into the pan. Separate one egg yolk from the white and use the white to brush the inside of the tart shell. Prick the shell all over with a fork and bake for 5 minutes.
For the filling; blend eggs, the extra yolk, coconut cream, apple cider vinegar, herbs, salt and pepper.
Peel and thing slice the beetroot. Choose one suitable leaf for the top of the tart. Wash and set aside.
Once the tart shell has blind baked, pour half the filling into it. Sprinkle caramelised onion, grated goats cheese and thinly sliced beetroots (keeping some aside for the top of the tart) to your desire. Pour in the remainder of the filling. Place the beetroot leaf and the last slices on top of the tart.
Bake for 30 minutes or until firm and browned on top.