2 Lg beets, peeled, each cut into 8 wedges
Olive Oil, for drizzling
4 Eggs
1 Egg Yolk
1 Shallot, finely chopped
14 oz Creme Fraiche
2 Tbs parsley chopped
7 oz Feta, crumbled
10-inch round loose-bottomed tart tin, about 1¼ inches deep
premade shortcrust pastry dough (uncooked)
Put the cut and peeled beets in a baking dish and drizzle over a little olive oil. Season with salt and pepper, and roast for 30-40 minutes, or until cooked through. Reduce the oven temperature to 320°F. Whisk together the eggs, egg yolk, shallot and crème fraîche in a bowl. Season with salt and pepper. Fold in the parsley and half of the cheese. Line the tart tine with the pastry dough. Pour the mixture into the tart base, making sure the feta is evenly distributed. Bake for 20 minutes, then carefully remove from the oven (the tart will be wobbly and only half cooked at this stage). Top with the roast beetroot and the remaining feta. Return to the oven for a further 20 minutes, or until set. Serve warm or cool.
Recipe:from https://www.foodrepublic.com/recipes/savory-slice-roasted-beet-and-feta-tart-recipe/