I love the satisfaction I get when I manage to make something out of nothing.
As you get better at cooking, you obviously begin to learn which flavours work together. As a consequence leftovers and sad looking vegetables become a brand new meal, rather than just stuff that you leave in your fridge till it goes mouldy while you eat takeaway.
I was quite impressed myself when I came up with this tart. Granted, beetroot and cheese is a classic combo, as is cheese and figs so it’s hardly a massive stretch but given my list of ingredients I think I did rather well!
- 1 pack ready made shortcrust pastry
- 2 handfuls grated cheddar
- 2 leftover cooked beetroot
- 2 figs
- half a block of stilton cheese
- 2 eggs
- double cream
- Line a flan tin with the pastry and blind bake at 180c for 10 minutes. Remove the baking beans and level off the top of the pastry before baking for a further 5 minutes.
- Peel and grate the cooked beetroot into the tart case.
- Crumble over the stilton and grated cheddar.
- Mix two eggs and half a tub of double cream. Season and pour into the tart.
- Slice the figs in half and place face up on the top.
- Bake for approximately half an hour until the filling is set.
I served mine with a jacket spud. It’s a winner. Cheap too – the whole thing works out at less than a fiver and would feed four people.
It could definitely do with some refinement. If I made it again, I’d probably add some caramelised onions along with the beetroot, but for a raid the fridge kind of meal, it’s pretty great.
And don’t the layers look nice when it’s sliced?