Don't throw away the carrot tops!
Serves Makes 1 jar
Colourful and delicious
Grease a 23cm loose-bottomed tart tin. Lightly flour a surface, and roll out the pastry until it is about 1/2cm thick. Line the tin with the pastry making sure the pastry is pressed into the sides. Place in the fridge for 15 minutes.
Preheat your oven to 180 ̊C, slice your red onion and peel, slice and grate your beetroot. Take the pastry out of the fridge, and line it with grease proof paper. Fill will baking beans or rice. Blind bake for 10 minutes.
Remove the beans and parchment paper, then prick the pastry base all over with a fork. Put back into the oven for five minutes or until pale golden. Remove from the oven and set aside to cool. Add the butter to a large pan on a medium heat and fry the onion for around 6-8 minutes or until soft.
Add in the grated beetroot, vinegar, thyme, and brown sugar. Pour the water into the pan and reduce for around 12-15 minutes until the beetroot is soft and cooked. Set aside and allow to cool. Spread the beetroot mixture over the pastry evenly and crumble over the feta.
Whisk the milk and eggs with some salt and pepper and pour over the beetroot mixture. Place into the oven for around 35 minutes or until cooked. Enjoy!