Beetroot, stilton and fig tart

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
  1.  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.
  2. Peel and grate the cooked beetroot into the tart case.
  3. Crumble over the stilton and grated cheddar.
  4. Mix two eggs and half a tub of double cream. Season and pour into the tart.
  5. Slice the figs in half and place face up on the top.
  6. 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?