Beetroot and goat’s cheese tart

Serves 6

Ingredients

• 1 tbsp Lucy Bee coconut oil, plus extra for greasing
• 1 quantity Gluten-Free Pastry (see book page 183)
• 1 red onion, chopped
• 4 eggs
• 140g/5 oz Greek yoghurt
• 5g/1/8 oz fresh dill, finely chopped
• 250g/8 3/4 oz cooked beetroot (beets), diced
• 100g/3 1/2 oz soft goat’s cheese, cut into small dice
• Himalayan salt and ground black pepper

Method

1. Preheat the oven to 200°C/400°F/gas mark 6. Lightly grease a 24cm/9 in fluted tart tin with coconut oil.

2. Roll out the pastry between two sheets of cling film until very thin and big enough to line the tin. Peel off the top sheet of cling film and invert the pastry into the tin. Remove the second sheet of cling film. If the pastry tears, press it into gaps with your fingers. Neaten the top edge of the pastry with a knife. Chill in the freezer for 5 minutes.

3. Line the pastry case with baking parchment and baking beans and blind bake in the middle of the oven for 10–15 minutes until the pastry just begins to colour. Remove the beans and parchment and return the pastry to the oven for a further 5 minutes. Remove from the oven and leave to cool. Reduce the oven to 180°C/350°F/gas mark 4.

4. Heat the coconut oil in a frying pan, add the onion and sauté over a gentle heat until soft.

5. Using an electric whisk, mix together the eggs, yoghurt, dill and some salt and pepper. Add the red onion, beetroot (beets) and goat’s cheese to the egg mixture, stir then pour into the pastry case. Cook in the oven for 25–30 minutes until set, then serve warm or at room temperature.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.