Klaserie River Sands

Beetroot + Chevin + Walnut Tart



3–4 large beetrootsbeetroot chevin and walnut tart

black pepper

1 tbsp olive oil

1 onion, thinly sliced

2 tbsp white balsamic vinegar

1 22cm tart shell, blind-baked

3 large eggs

200ml cream

100g chevin cheese

60g chopped walnuts


Boil the beetroot for 40 minutes, or until you can stick a knife through them easily. Drain and allow to cool. Peel off the skin and cut into small cubes.

Sauté the onions until cooked through. Preheat the oven to 180°C. Mix together the beetroot, onions and walnuts and add to the blind-baked tart shell.

Whisk together the eggs and cream, season with salt and pepper and carefully pour over the beets and onion and top with broken chevin.

Put the tart on a baking sheet and bake it for 30 to 40 minutes, until set.


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