Beetroot & Feta Tart.

This recipe comes from Elaine McKeogh, owner of my favourite vegetable and fruit smallholding, Good and Green -see

3 or 4 medium sized beets
1 onion
1 egg beaten
Ground coriander
Pinch cayenne pepper
Feta cheese
Short crust pastry case

Make (or buy!) the short crust pastry, chill for one hour then line a quiche dish and blind bake, (use dried peas to weight the pastry) for approx fifteen minutes.
Chop and sauté the onion. Grate the raw beetroot, add to the pan and sauté gently until the beetroot softens. Season with ground coriander, cayenne pepper and salt.
Remove from the heat, add the beaten egg, cream and blend until smooth.
Pour into the pastry case, crumble the feta on top, and bake at 180ºc for about twenty-five to thirty minutes, until the centre of the tart has set and the feta has browned. Serve with mixed leaves tossed in a balsamic/olive oil vinaigrette.

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