16 January 2011
Posted in Tarts
With its vibrant colour and sweet flavour, the beetroot can be pickled, bolied and roasted as I have done in this roasted vegetable flan. This root vegetable is the most colourful of the root clan, and when choosing a beet look for smooth and unbroken skin with fresh loooking tops. When storing, they can hold in the fridge to up to two weeks. It is not necessary to peel the skin before cooking as the skin can be easily peeled off after boiling or steaming (once cooled, but make sure to wear gloves to prevent purple stained fingers) for 30 minutes for ball sized beet.
Makes 1 flan
300g shortcrust pastry
1 red onion, cut into wedges
1 raw beetroot, peeled and sliced
1 small eggplant
1 Red apple, peeled and sliced
1 garlic clove, crushed
Juice of ½ lemon
1 tablespoon fresh thyme
1 ½ tablespoons, Olive oil
125g Cranberry jam
30g mushrooms, sliced
1 loaf tin (25cm x 10 cm x 8cm)
1. Preheat the oven to 200°C or 180°C (fan)
2. Baste the loaf tin with a little olive oil, and line the pastry into the tin and trim the sides. Prick the base with a fork, line with baking paper and blind bake (using rice or baking beans) for 15 minutes.
3. Remove the paper and beans and cook for a further 5 minutes until golden. Cool down and remove from the tin.
4. Spread the cranberry jam on the base, reserving some for the topping.
5. Place the onion, beetroot, eggplant, apple and garlic in a roasting tin and squeeze with the lemon juice, oil and add the thyme. Bake for 20 minutes then place in the pastry mold.
6. With the remainder of the jam, add a tablespoon of warm water and brush the vegetables lightly and bake for a further 20 minutes.