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Beetroot tart with fennel and dill

Beetroot tart with fennel and dill

I just love the purple beet(root) with the fresh green dill – it brightens up the whole lunch table. This tart works well both warm and cold and it is lighter than traditional quiches as it uses less dairy filling. If you want a creamier filling, add a bit more creme fraiche or even some cream.

Course: Dinner, Main Course

Cuisine: Scandinavian

Keyword: beetroot

Servings: 6 to 7

Author: Bronte Aurell

Ingredients

3-4 fresh beetroot approx. 300g raw weight; alternatively, you can use 1 x 250 g pack of ready-cooked beetroot
200 ml creme fraiche/sour creme
100 ml milk
2 eggs
200 grams feta cheese crumbled
salt and freshly ground black pepper
1 tablespoon fresh dill
1 fennel bulb
olive oil
balsamic vinegar
50 grams walnuts lightly crushed

PASTRY

150 grams butter
150 grams plain/all-purpose flour
100 grams wholegrain rye flour
pinch of salt
1 egg yolk
4 tablespoons cold water

Instructions

If using fresh beetroot, put them in a large saucepan of water and bring to the boil. Cook for 30–40 minutes (depending on the size of the beetroot) until soft. Rinse in cold water. The peel will come off easily when you rub them with your fingers. Set aside.
To make the pastry, cube the butter and crumble it with the flours and salt. This is quickly done in a food processor. Add the egg yolk and water and quickly, without working the dough too much, shape into a ball. Leave to chill in the fridge or freezer for 30 minutes before using.
Roll out the dough and carefully place into the fluted loose-based pie tin. Prick the bottom of the case with a fork in several places. Leave to rest for another 15 minutes in the fridge or freezer.
Preheat the oven to 180°C (350°F) Gas 4. Pre-bake the crust in the middle of the preheated oven for around 10 minutes. Meanwhile, mix the crème fraîche/sour cream, milk, eggs, crumbled feta, salt, pepper and half the dill in a bowl. Cut the fennel lengthways and remove the bottom core. Thinly slice the fennel.
In a saucepan, add a little oil and sauté the fennel on a low heat for 5–6 minutes. After a few minutes, add a few teaspoons of balsamic vinegar. Remove the crust from the oven. Scatter the sautéed fennel across the base and add one-third of the crème fraîche/sour cream mixture.
Thinly slice the beetroot and arrange the thin slices all across the tart in neat layers. Add the remaining crème fraîche/sour cream dressing on top and scatter with half of the crushed walnuts. Return to the middle of the oven for around 20–25 minutes. When done, scatter the remaining dill and walnuts on top. Serve warm.