Beetroot, broccoli, goats cheese and chive tart
2 fresh baby beetroots, scrubbed and trimmed
1/2 small red onion, cut into wedges
1 tbsp olive oil
1 2/3 cups (250g) plain flour
120g salted chilled butter, diced
1/2 cup (120g) sour cream
1/3 cup milk
2 tbsp chopped chives, plus extra chives to serve
1/2 bunch broccolini, trimmed
50g soft goats cheese
- Preheat oven to 190°C (170°C fan forced).
- Grease a 38 x 11cm rectangle loose bottom tart case.
- Place beetroots on a large sheet of foil on a baking tray, drizzle with oil and season with salt and pepper. Roast for 15 minutes.
- Add onion to the tray and roast all for a further 20 minutes. Remove from the oven and cut beetroot into quarters.
- Meanwhile, pulse flour and butter in a food processor until mixture resembles fine breadcrumbs.
- Add sour cream and pulse through until the dough becomes a ball. Wrap dough in plastic wrap and refrigerate for 20 minutes.?
- Use a rolling pin to roll the dough between two sheets of baking paper to 3mm thick. Remove the top sheet of paper and discard.
- Transfer the dough sheet, upside down to the greased tart case. Remove the remaining sheet of paper and set aside. Move and press the pastry over the base and into the edges of the tart case.
- Place reserved paper over pastry and fill with baking beads or blind baking rice. Bake for 15 minutes, remove beads or rice and bake for a further 10 minutes.?
- Whisk eggs, milk and chives in a small bowl. Season with salt and pepper and transfer to quiche case.
- Arrange beetroot, onion, broccolini and goats cheese on top of the egg mixture and bake for 15 minutes or until egg is just set.
- Cool for 10 minutes and top with extra chives to serve.
Tip – Quiche can be made the day before. Serve cold or reheat in a 180 °C (160 °C fan forced) oven for 20 minutes, covered in foil. Pastry base can be baked up to two days before and stored in an airtight container at room temperature.