BEETROOT & SILVERBEET TART WITH SPELT CRUST
May 20, 2020Although this dish sounds a bit fancy but it was literally a throw together of the seasonal produce I received in my organic box combined with some pantry/fridge staples I always have on hand such as eggs, spelt flour, extra virgin olive oil and kefir. The crust is super easy to make and you can sub in any other veggie combos you might have (eg. pumpkin and spinach, mushrooms and leek, carrot and sweet potato).
If you can’t be bothered with the crust (or want a GF option) you can omit altogether, just throw in two extra eggs and you’ll have yourself a frittata instead. Serve with a seasonal green leafy salad and you’ve got a perfect breakfast, lunch or dinner :)
Serves 4 (with side salad)
Ingredients
2 x beetroot, cut into quarters
½ bunch silverbeet (or spinach)
1 cup spelt flour
1 tablespoons thyme leaves (plus extra)
¼ cup extra virgin olive oil
¼ cup cold water
6 x eggs
1/3 cup milk (any kind) or kefir (I used kefir)
4 x spring onion, finely chopped
3 tablespoons fetta, crumbled
Directions
Preheat the oven to 200⁰C. Place the beetroot on a roasting tray, drizzle with some extra virgin olive oil, and sprinkle with some salt and pepper and place in the oven for 35 minutes (or until tender) before removing and cutting into smaller pieces. Meanwhile, steam the silverbeet until wilted, and then roughly chop and set aside.
Combine the spelt flour and thyme with a pinch of salt and pepper and then whisk together oil and water before adding to the dry mixture. Combine well. Press into a 20cm cast iron pan or similar size pie dish and press to even out along the bottom and the edges.
Combine the eggs with the milk and whisk well. Scatter the beetroot, silverbeet and spring onion on the crust and then pour over the egg mixture, shaking the pan and using a spoon to press down to evenly distribute. Top with fetta and extra thyme. Bake at 180⁰C for 35-40 minutes or until set. Serve with side salad of choice.
