Dev Aura

Method

1. Pre-heat the oven to 180c/Gas Mark 4.
2. Place the flour, porridge oats & butter into a food processor & pulse until it resembles breadcrumbs.
3. Peel & grate the carrot then place into the food processor with the oats, flour & butter. Pulse again until the mixture comes together to form a dough. You may need to add a little water to help it on its way.
4. Wrap the dough in cling film & place into the refrigerator to rest for 30 minutes..
5. Once the dough has rested roll out onto a lightly floured surface & use to line a shallow, loose bottomed tart tin.
6. Line the pastry case with baking paper & fill with baking beans then place into the oven to cook for 10-15 minutes until the pastry is just starting to turn golden.
7. Peel & finely slice the onions, add a little oil & butter to a heavy based pan along with the onions & cook for 15-20 minutes until they begin to caramelise.
8. Grate the beetroot & add to the onions, cook for a further 5 minutes, season with salt & pepper & allow to cool for 10 minutes.
9. Place the beetroot & onion mixture into the bottom of the pastry case, grate the goats cheese & place on top of the onion & beetroot.
10. Pour the cream into a jug & add the eggs, whisk together until the eggs are fully incorporated & season with salt & pepper.
11. Pour the egg mixture over the onion, beetroot & cheese but be careful not to overfill the tart case.
12. Place into the oven & bake for 30 minutes until firm & golden brown.
13. Allow the tart to cool in the tin for 30 minutes before removing & slicing. Serve with Quinoa & a salad of organic baby spinach, cherry tomatoes, grated carrot & sunflower seeds.