I have made my coconut fennel tart sooo many times now I decided it was time to experiment with a new one. The base for this is slightly different, I have used quinoa flakes combined with the flour which gives a really nice chunky texture. It is really important to cook the base alone without the filling first to make it crispy on the bottom! I love beetroot and the combination with the goats cheese makes it really delicious. It keeps in the fridge for a at least 3-4 days and makes a great lunch or light dinner, a great summer dish…as its now spring!!! 🙂
For the base…
1/2 cup quinoa flakes
1 cup flour (buckwheat or other gluten free flour)
1/2 cup ground almonds
1/2 cup melted coconut oil
1/2 cup water
big pinch of salt
For the filling…
1/2 cup almond milk
small bunch chopped mint
2 beetroots grated
large pinch of salt and pepper
What to do…
Turn your oven to 180 degrees.
Heat the coconut oil in a small saucepan to melt it.
Combine the dry ingredients for the base in a bowl, add the coconut oil and water and use your hands to combine together, making the dough into a ball. Wrap in clingfilm and place in the fridge while you make the filling.
Chop your onion, add a small knob of coconut oil to a frying pan and fry the onion for minutes, until soft but not brown.
Whisk the eggs in a clean bowl with the tumeric, chopped mint and almond milk. Then add the fried onion and stir.
Line a tart tin with baking paper, and grease with coconut oil or butter
Remove sourdough from the fridge, press the dough mixture into the tin. Making sure it is spread in an even layer across the bottom and up the sides of the tin. Prick with a fork and bake at 180 degrees for 15 minutes.
Remove the tart from the oven. Spread the base with your grated beetroot. Then pour in the egg mixture.
Roughly grate or shave the goats cheese on top, I used a harder cheese that I could shave but you can also use the soft goats cheese and just crumble it over the top, use as much or as little as you like.
Bake for 20-30 minutes until brown. Remove from the oven and allow to cool in the tin before removing.
Serve with a big side salad and tuck in to your pink tart!