Name: Beet Top, Spring Onion and Gruyère Tart
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Serves: 4—6
Ingredients: butter, for greasing; sea salt and freshly ground black pepper; 1 recipe quantity Shortcrust Pastry; plain flour, for dusting; 200 g /7 oz beetroot/beet leaves, or chard, spinach or cavolo nero, stems and leaves thinly sliced and separated; 3 large eggs, lightly beaten; 1 tbsp sunflower oil; 2 bunches of spring onions/scallions, sliced, green and white parts kept separate; 5 tbsp chopped chives; 250 ml /9 fl oz/1 cup full-fat milk; 115 g /4 oz Gruyère cheese, coarsely grated

Preparation info

Serves:
4—6

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

If you find raw beetroot/beets with the stems and leaves still intact, they make a great alternative to chard, cavolo nero or spinach. The leaves don’t keep for long so use soon after buying and discard any that are damaged or wrinkly. I’ve splashed out on Gruyère cheese, but you could use a mature Cheddar or crumbly goats’ or sheep’s cheese instead.