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Cooking time:

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Serves: 4

200g Plain Flour

75g Unsalted Butter

25g Lard

1 Egg

1 Egg White, beaten, for glazing

4 Medium Beetroot

80g Unsalted Butter

5 Sage Leaves

Whole Garlic Bulb, separated into cloves but not peeled

2 Red Onions, finely diced

3tbsp Olive Oil

1tsp Balsamic Vinegar

2 Eggs

150ml Double Cream

200g Goats Cheese

1tsp Thyme Leaves

Sea Salt and Black Pepper

Chef Rosemary Shrager has been perfecting her versatile culinary repertoire since she started cooking at the age of six. Her latest book Bakes, Cakes & Puds is a compilation of over 200 of her classic tried-and-tested recipes. Over the next few pages we’ve chosen three of our favourites to tempt dinner party guests.

For the savoury shortcrust pastry:

  1. First make the pastry. Put the flour, butter and lard in a large bowl and rub together until the mixture resembles fine breadcrumbs. Add the whole egg and use a round-bladed knife in a cutting motion to mix until a dough forms. Shape into a smooth ball, then wrap in cling film and chill for 30 minutes.
  2. Roll out the pastry on a lightly floured work surface and use to line a buttered 22cm loose-bottomed tart tin. Prick the base with a fork and line with a crumpled sheet of baking parchment and fill with ceramic baking beans, dried pulses or rice. Place in an oven pre-heated to 200°C / Gas Mark 6 and bake for 15 minutes. Remove the baking beans, pulses or rice and paper, brush the case with egg white and bake for another 5 minutes, until golden. Set aside until cold.

For the filling:

  1. Place the beetroot in a gratin dish with the butter, sage and garlic. Cover with foil and bake in an oven preheated to 200C / Gas Mark 6 for 1 hour, until soft. Meanwhile, put the onions and oil in a pan and cook very gently until soft – up to 20 minutes.
  2. Stir the onions into the beetroot mixture, add the vinegar and squeeze in the softened garlic from the skins. Season well and set aside to cool.
  3. Whisk the eggs and cream together in a bowl.
  4. Put the beetroot and onion mixture into the cooled pastry case. Arrange the cheese slices on top, reserving a few for the topping. Pour over the egg mixture and top with the thyme and reserved cheese. Bake in an oven preheated to 180°C / Gas Mark 4 for 20 minutes, until pale golden brown.

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