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
You may also like
Coriander chicken curry
An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...
Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad
A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...
Spicy Slaw
A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...