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Beetroot & caramelised onion tarts
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1 bunch beetroot
3 medium red onions
2-3 cloves garlic
6 tbsp olive oil
175g Rakusen's Farina Potato Flour or rice flour
100g LOVE Life Mixed Seeds
1 large Waitrose British Blacktail Free Range Egg
1-2 tbsp capers
1-2 tbsp soured cream or crème fraîche
Chopped fresh parsley or thyme leaves, to garnish (optional)
1. Peel and grate the beetroots and finely slice the onions and garlic. Heat a large frying pan and add 2 tbsp of the oil, the beetroots and onions. Season with salt and pepper. Cook gently for 10 minutes, then add the garlic and continue to cook over a low heat while you make the bases.
2. Preheat the oven to 220ºC, gas mark 7. Line 2 baking sheets with baking parchment. Mix the potato flour and seeds together in a bowl. Beat the egg with 2 tbsp oil and 6 tbsp water, add to the dry ingredients and mix to a pastry-like dough. Add a little more water if necessary. Shape into 4 balls then press them out with the heel of your hand into 12-13cm rounds on the prepared baking sheets.
3. Pile the beetroot mixture onto the bases and drizzle with the remaining oil. Bake for 15-20 minutes, or until the bases are firm.
Typical values per serving:
This recipe was first published in June 2014.