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Goat’s cheese and beetroot tart

foodandtravel.com
  • minutes
  • Serves 8

INGREDIENTS

1

Beetroot, small raw or cooked

2 2/3 oz

Garden peas, cooked

1

Garlic clove

1/2

Red onion

1 handful

Thyme, sprigs

1 handful

Young spinach, leaves

1

Egg yolk

2

Eggs, large

1 3/4 oz

Rolled oats

1 1/3 tbsp

Runny honey

3 1/2 oz

Buckwheat or almond flour

1/2 tsp

Sea salt

1 tbsp

Hemp seed oil

6 1/4 oz

Pine nuts, finely ground

2 tbsp

Pine nuts, toasted

1 3/4 oz

Butter

30 tsp

Double cream

1 3/4 oz

Goat's cheese, soft

15 tsp

S crème fraîche