This rich and warming pie is the perfect recipe for when the days are getting shorter and colder.
The earthy beetroot flavour combined with wilted greens and yummy spices is also great for your gut health!
Ingredients:
Pastry Base
225g porridge oats
60g gram flour
Pinch salt
2 teaspoons dried oregano
2 teaspoons dried thyme
2 dates – finely chopped
75g extra virgin olive oil
75ml cold water
Filling
1 teaspoon extra virgin olive oil
1 white onion – peeled and thinly sliced
2 cloves garlic – finely chopped
1 teaspoon balsamic vinegar
30g rocket
30g kale
1 potato (approx. 200g) – peeled and grated
2 beetroots (approx. 250g) – peeled and grated
4 large eggs
125ml milk of choice
¼ teaspoon chilli powder
1 tablespoon fresh rosemary
Salt & pepper to taste
2 tablespoons toasted sesame seeds
Method
Preheat the oven to 180°C and line a 20cm springform tin with baking parchment.
Blend the porridge oats into flour using a blender. Add the gram flour, salt, dried herbs and chopped dates. Pulse to combine and mix in the extra virgin olive oil. Add the water a tablespoon at a time, until a dough forms.
Press the dough into the tin, extending it about 4cm up the sides. Poke the base with a fork a few times and bake for 10 minutes.
For the filling, heat a pan over medium heat with the extra virgin olive oil. Add the onion and cook for a couple of minutes, until softened, then add the garlic and cook for another minute. Add the balsamic vinegar, stir, and remove from the heat. Stir in the rocket and kale until slightly wilted. Set aside.
Place the grated potato in the saucepan and fry for 5 minutes. The press into the base of the baked crust in an even layer. Fry the beetroot in the same frying pan and cook for 5 minutes until soften. Reserve a small handful of the grated beetroot, set aside, and add the remaining beetroot to the tart.
Whisk together the eggs, milk, and spices.
Stir in the onion, kale and rocket mixture, then pour into the tart base.
Top with the reserved beetroot around the edges and a sprinkling of sesame seeds.
Bake for 35-45 minutes, or until the centre of the pie is firm.
