Prep time:
Cooking time: 1 hour
Total time:
Serves: 8
Oil or butter, for greasing
1 quantity chilled shortcrust pastry
flour, for dusting
beet tops (greens) from 8 plants, rinsed and chopped
175g feta cheese, diced or crumbled
300ml crème fraîche
3 eggs
100ml milk
salt and pepper
Beetroot tops are often ready in the spring before the spinach and chard, which is what gave me the inspiration for this tart. They have a nutty, earthy flavour and are also good eaten on their own as a steamed or boiled vegetable. I love this tart so much that I cook and freeze the leaves for use all year.
The Great Dixter Cookbook is published by Phaidon £24.95. Wealden Times readers can buy it with a 30% discount and free UK shipping, using the code DX30 at phaidon.com/dixter offer open until 25 June 2018. Aaron Bertelsen is appearing at The Garden Hub at the Wealden Times Midsummer Fair.
- words: Aaron Bertelsen
- pictures: Andrew Montgomery
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