• I pack of ready made shortcrust pastry
  • 3 large onions, sliced
  • 3 medium raw beetroot, peeled and grated
  • 3 medium eggs
  • 250ml whole milk
  1. Heat the oven to 180C/160C Fan/Gas 4. Place the pastry into a lightly buttered tart case and prick the base with a fork a few times.
  2. Slice your onions and fry in a tablespoon of olive oil for about 15 minutes until they begin to caramelise. Add a good pinch of salt.
  3. Whilst they are cooking, put on your gloves and peel and grate your beetroot. Then place the beetroot into the pastry case. Then cover the beetroot with your onions.
  4. Whisk your eggs and milk together and season well. Pour over the beetroot and onions and then place in the oven for 15 minutes.
  5. After 15 minutes, lower the temperature to 160C/140C Fan/Gas 3 and bake for a further 40 minutes until golden.

This recipe is inspired by BBC Good Food