2 Beetroots, 100g feta, 1 apple,
1 leek, 3 eggs, 50ml double cream, 4oz plain flour, 2oz butter.
Serves: 6 Preparation: 1 hour
To describe this tart, oh where do I begin!? Is it the salty, creamy tang of feta and leek, the earthy beetroot or the sweetness of the apple that makes it so utterly delicious? Chances are it's all of them! Just trust me when I say that the combination of crisp, buttery pastry and the silky tang of the filling makes this one fabulous autumn treat.
1) To make the shortcrust pastry measure 4oz of plain flour and 2oz of cold butter. Cut the butter into small cubes and drop along with the flour into a food processor until the mixture resembles breadcrumbs. Drip in 2-3 tablespoons of cold water until the mixture quickly forms a ball. Wrap this in clingfilm and put in the fridge for 15 minutes. Once chilled, roll out and press firmly into a pastry case. Bake blind for 5 minutes and set aside to cool.
2) To prepare the beetroot, wash it and slice off the stalks and leaves. Roast in the oven for 30 minutes. Carefully peel the beetroot with the nick of a knife and set aside to cool.
3) Slice the leeks and peel, core and dice the apple. Sautee in a little butter for 5 minutes until soft, then spoon onto the pastry case and spread evenly.
4) Slice the beetroot and feta into even chunks and arrange over the leeks and apples.
5) Whisk the eggs and cream and pour over the other ingredients, then bake for 12 minutes on a medium heat. Serve hot and cold.