Beetroot, Mushroom and Feta Tart

Method

1. Firstly make the pastry by tipping the flour into a mixing bowl. Cut the butter into cubes and using your fingertips rub the butter gently with the flour until it resembles fine breadcrumbs. Next add 3 tablespoons of water until the pastry forms a ball.

2. Roll out the pastry dough on a lightly floured surface and use it to line your quiche tin. A fluted tin is best.

3. Chill this in the fridge for 20 minutes and preheat your oven to 180C/350F. While this is chilling, clean and top and tail the beetroot. Line a roasting dish with foil and add the beetroot and toss well with 1 tbsp of the olive oil. Cover the foil over the beets and place in the oven and roast for 35 minutes or until the beetroot is tender. Meanwhile, take the pastry back out the fridge and prick with a fork and line the bases and sides with parchment paper and weigh down with baking beans and also bake for 10 minutes.

4. Remove the beans and paper and put back in the oven to bake for a further 10 minutes or until the base is lightly brown. Around the same time, take out the beetroot from the oven and leave to cool. Once cool, rub the skins off the beetroot and chop into squares.

5. Slice the mushrooms and heat the remaining tbsp of olive oil in the pan. Add the mushrooms and a pinch of salt and cook for a few minutes.

5. Spread the chopped beetroot, mushrooms and crumbled feta evenly across the base of the tart. In a bowl, whisk the eggs, milk and cream together and pass through a sieve to remove any eggy threads. Add in salt and pepper to season and the chopped thyme and parmesan and pour over the base.

5. Reduce the oven to 160C/325F and pop the tart into the oven for 40 minutes or until set.

6. Delicious served warm or cold.