brie and onion tart with beetroot pastry

We’re going to be away from home sporadically over the next few weeks so I’m trying to use up what’s in the fridge and this brie and onion tart with beetroot pastry is the result. I think if you didn’t know you could assume I’d created the lattice top out of bacon but actually this is just the beetroot pastry.  It looked so pink before it went into the oven but I guess the butter and cheddar in the pastry mix has resulted in this rather bacon-looking top. I actually don’t mind at all, in fact it adds to the fun of the food.

Pie Season

Whilst it’s still very much ‘summer’ the actuality of it is more like autumn so I feel that pie season has most definitely begun and this simple pie straddles the seasons perfectly.  Part quiche and part pie it’s both light and hearty too.

The beetroot powder for my brie and onion tart with beetroot pastry is from BuyWholeFoodsOnline.com but if you don’t want to purchase a whole bag of beetroot powder you could use cooked beetroot, finely grated and add about 50g to the pastry.  Squeeze it out well so it’s dry and add it when you would add the water, at the end. It will help bring everything together.

for the pastry

• 300g plain flour
• 125g butter
• 50g finely grated cheddar
• 2 teaspoons beetroot powder (or fresh beetroot as described above)
• 1 egg beaten with a little water

for the filling

• 1 x 230g triangle of brie – cut into bite-sized pieces – I used a Somerset Brie from Sainsbury’s
• 3 x medium white onions – halved from root to tip then finely sliced into half moons
• fresh herbs of your choice (I used rosemary and thyme)
• a pinch of sugar
• 3 large free-range eggs
• 200ml Greek Yoghurt

I’m using a 20cm fluted tart tin with a loose bottom.  Pre-heat the oven to 170C and place a baking sheet in the oven. We’re not blind-baking this tart today so we’ll cook it on the baking sheet which will ensure the bottom isn’t soggy!

Make the pastry by rubbing the butter into the flour in a large bowl until you have something resembling breadcrumbs, stir in the grated cheese and beetroot powder then add a tablespoon or two the egg and water mix and bring together into a dough with your hands, you may need to add a little more egg mix to create the dough but you will feel how ‘short’ the pastry is.  Wrap in cling film and pop in the fridge for at least 30 minutes

Grease your tart tin with butter.  Halve the pastry and then roll out 1 half using plenty of flour on the board. Line the tart tin with the pastry then pop the tin back into the fridge whist you make the filling. (Wrap the remaining pastry back into the clingfilm.)

Pre-heat the oven to 180C fan

In a large frying pan melt some butter and olive oil, then tip in the onions, fresh herbs and sugar and stir well ensuring all the onion is separated and covered in oil.  Sauté on a medium heat for 30 mins until golden and soft.  You will need to stir this frequently. Pour into a large bowl and set aside to cool slightly.

Beat the eggs into the Greek Yoghurt and then pour this over the caramelised onions.  Add the chopped brie and stir the whole thing very well.

Pour it into your lined tart case. Lattice the remaining pastry on top of the tart.  Bake for 25 – 35mins or until the centre of the tart has set. Take out of the oven and set aside till cool.

For more tart ideas check them out on DomInTheKitchen.Com

Eat and of course, enjoy!