Sensational savoury tarts

BEETROOT TART

SERVES 4 PREPARATION: 30 MIN COOKING: 30 MIN

The basis of a savoury tart is usually onion. The nutty taste of the sunflower seeds in the pastry perfectly complements the sweetness of the beet.

CRUST

100g white bread flour (or almond flour)
200g sunflower seeds
50g rolled oats
a pinch of salt
1 egg
60g butter

FILLING

oil for shallow-frying
2 garlic cloves, crushed
1 red onion, sliced
1 tub (230g) creamed cottage cheese
4 eggs
5ml (1t) mild mustard paste
salt and freshly ground pepper
a handful baby spinach or chopped spinach
80ml (¹/3c) peas (optional)
1 young beetroot, sliced paper thin
½ roll (50g) medium-fat cream cheese with pepper, sliced into medallions
fresh thyme or rosemary sprigs (to finish)

Preheat the oven to 190°C. Grease a medium spring-form tin with nonstick spray.

Put the flour, sunflower seeds and rolled oats in a food