Red Onion, Feta and Beetroot Tart

Name: Red Onion, Feta and Beetroot Tart
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Serves 4 | Makes 1 × 20 cm tart
Ingredients: 1 egg; ½ cup milk; 1–2 Tbsp cold water, to bind, if needed; 3 eggs, lightly beaten; 100 g feta cheese, crumbled (or Gorgonzola or goat’s cheese); 150 g cold butter or coconut oil; ½ Tbsp honey (or coconut sugar or rice malt syrup); salt and freshly ground black pepper, to taste; 2 medium-sized red onions, chopped; ½ Tbsp butter; pinch of salt; ½ Tbsp olive oil; 1 Tbsp balsamic vinegar; 1 tsp chopped fresh rosemary; 150 g almond flour; 75 g coconut flour; 3 medium-sized beetroot

Preparation info

Serves
4
| Makes 1 × 20 cm tart

Difficulty
Medium
Ready in
1 hr

Appears in

Wholesome

By Sarah Graham

Published 2017

About

It took me ages to create a gluten-free pastry that wasn’t so crumbly it just fell apart, and I’m so glad I ended up where I did with this one. It’s now my much-loved and foolproof go-to. It’s also really versatile – you can use it with your favourite quiche filling, or add a dash of coconut sugar and you have a sweet pastry to fill (see Millionaire’s Shortbread Tart).

Ingredients

Main course
Pastry
Gluten-free
Vegetarian

Ingredients

Method