For the pastry:
200g wholemeal flour, plus a little extra for dusting
100g butter, cubed
3 tbsp cold water
For the filling:
1 x 70g bag pea shoots, reserve a few for garnish and cut the remainder into thirds
225g cooked beetroot, cut into cubes
1 red onion – medium, peeled and sliced into thin wedges
2 tsp olive oil
100g goat’s cheese
3 large eggs
3 tbsp sour cream
Freshly ground black pepper and salt
- Make the pastry by placing the flour into a bowl and rubbing in the butter cubes until the mixture resembles breadcrumbs. Make a well in the centre and add the water, then mix together until it becomes a ball. Dust a work surface with flour and roll out the pastry to fit a fluted 20cm loose bottomed flan tin.
- Bake blind by adding greaseproof paper to the middle and sides of the pastry case and filling with baking beans. Cook in a preheated oven at 190° for 10 minutes, then remove beans and greaseproof, gently prick the base in a few places and return to the oven and cook a further 5 minutes.
- For the filling, heat the oil in a frying pan and fry the onion wedges on a moderate heat for 4 – 5 minutes. Place half of the onion into the base of the flan dish followed by three quarters of the beetroot, half the pea shoots and half the goat’s cheese.
- Whisk the eggs, sour cream and milk in a bowl and season. Pour into the flan dish and then add the remaining ingredients, press them gently down into the egg mixture.
- Bake in the oven for 40 minutes until tinged with brown and the egg mixture is set. Allow to cool slightly before cutting and garnishing with the remaining pea shoots.