You may have seen the variation of this recipe on the River Cottage Veg TV show, it is taken from Hugh's latest book River Cottage Every Day Veg! Enjoy. x
Rate this recipe:- 30 mins
- 35 mins
- 4-6
- FOR THE PASTRY
- 250g plain flour
- A pinch of sea salt
- 125g chilled unsalted butter,
- cut into small cubes
- About 75ml cold milk
- FOR THE FILLING
- Tops from a bunch of beetroot or a bunch of ruby or rainbow chard (about 300g in all)
- 1 tablespoon rapeseed or olive oil
- 1 large onion, sliced
- A handful of thyme sprigs, leaves only, chopped
- 1 garlic clove, finely chopped
- 100g ricotta, finely crumbled
- 2 large eggs, plus 2 extra egg yolks
- 200ml double cream
- 200ml whole milk
- Sea salt and freshly ground
- black pepper
Make the pastry, rest, then use to line a 25cm tart tin and bake blind.
To make the filling, chop the stalks from the beet tops or chard and
shred the leaves.
Heat the oil in a large frying pan, add the onion with the thyme and sweat gently for about 10 minutes, until softened.
Add the garlic and chopped beet or chard stalks. Cook, stirring often, for about 10 minutes, until the stalks are tender.
Add the shredded leaves and cook for another 5 minutes or so until the leaves have wilted right down. Season well with salt and pepper.
Spread the leafy mixture in the tart case. Scatter the crumbled ricotta
over the top.
Lightly beat the eggs, egg yolks, cream and milk together in a bowl and season well with salt and pepper. Carefully pour this mixture over the tart filling.
Bake the tart at 180C/Gas Mark 4 for about 35 minutes until golden.
Serve warm or cold.
VARIATION
Samphire and spinach tart
Salty, succulent marsh samphire, which is at its best in June and July,
makes an unusual and delicious alternative filling for this tart – it’s
especially good combined with fresh spinach.
Wilt down about 250g spinach, drain well and squeeze out all water, then chop coarsely.
Thoroughly wash about 150g marsh samphire and remove any woody
ends. Cook the onion as above, adding the thyme and garlic, and
seasoning with pepper but no salt as the samphire is already salty.
Distribute the onion, chopped spinach and samphire around the tart
case, then scatter over the ricotta. Add the custard and bake as above.
-
Prune Tart
By: Globi
-
Jerusalem Artichoke tart
By: Passionate Foodie
-
Hugh's mushrooms, spinach and blue cheese
By: Hugh's 3 Good Things
-
Hugh's hazelnuts, ricotta, honeycomb
By: Hugh's 3 Good Things
-
BEETROOT AND GOAT’S CHEESE TART
By: HughFW
-
layered courgette, ricotta and fairyring champignion
By: samwo
-
Raspberry tarts
By: HughFW
-
fresh beety goat salad
By: andy1234
-
Apple and dried fruit tart
By: rhonda lillian
-
Smoked pollack with poached egg
By: River Cottage Fish
-
BABY LEEK AND GRUYERE TART
By: HughFW
-
Vegetables with Garlic Butter.
By: River Cottage Veg Every Day!
-
Caledonian Forest Tart
By: riquisimo
-
Manchester Tart
By: yarnsbaby
-
Tomato and red pepper tartlets with basil pastry
By: Merlyn
-
Apricot almond bake (wheat free)
By: lindsayhoyermillar
-
Smoked pollack and spinach tart
By: River Cottage Fish
-
Sophie's apple, ricotta and cinnamon
By: Hugh's 3 Good Things
-
Fig & Almond Tart
By: david_williams
-
Lavender cream and Tyberry tart
By: Mrs B
-
Hot-Smoked Salmon and Spicy Beetroot Tart
By: Nick J Bennett
-
Broad bean top and Bacon salad.
By: DanH
-
Peach and Lavender Tart
By: splitpin
-
Cherry tart
By: HughFW
-
L.E.’s Tomato Soufflé Tart
By: mummifiedartist
-
Chard & new potato curry
By: River Cottage Veg Every Day!
-
Laura Coxeter’s Raw Chocolate Ganache Tart.
By: River Cottage Veg Every Day!
-
Hugh's squash, ricotta and ham
By: Hugh's 3 Good Things
-
Cherry and Almond Mince Pies
By: notjustapples
-
Ricotta and Basil stuffed Courgette Flowers in tempura batter
By: Fylus
-
Jerusalem artichoke and nettle gratin
By: HughFW
-
Eggylisish Courgettes
By: shivmcshane2
-
Stuffed Courgette Flowers
By: River Cottage Veg Every Day!
-
Tourte de blettes
By: River Cottage Veg Every Day!
-
Spinach & thyme pasties
By: River Cottage Veg Every Day!
-
Blueberry galette
By: HughFW
-
Saffron and Mussel Sauce
By: somersetchef
-
Egg & Spinach Curry
By: Every Day
-
Salad of baby peas, ricotta and spring onions
By: Every Day
-
Leek & Dorset Blue Vinny Tart
By: Every Day
-
Smoked Widgeon & Chard Soup
By: caregrow
-
Parmisan Spinach and ricotta Tarts
By: Clear View Allotment
-
Florence Knight's lamb, tomatoes, rainbow chard
By: Hugh's 3 Good Things
-
spinach tart
By: Claretty
-
Potted Cray tails with Samphire & Smoked Bacon
By: somersetchef
-
PEA AND LETTUCE TART
By: HughFW
-
Oregano Flower and Cheese Tarts
By: Mrs B
-
Risotto with spinach
By: Eatmania
Latest forums
Bath and west show 2013
Username: kieron_123
Latest blogs
3 courses for £21 at the Plymouth Canteen
Username: plymouthcanteen
Latest questions
Wild Garlic
Username: Billy Durham
Latest recipes
Cauliflower Rabbit (Rarebit if you’re a modernist)
Username: rocker53
Thank you for the original recipe which I have adapted. I have ulcerative colitis and try to follow the specific carohydrate diet as much as possible as this helps keeps the flare ups at bay and appears to be nutritional. I changed the pastry for a shredded carrott, butternut squash, courgete and parsnip mixed with a little butter and almond flour, salt and pepper to taste. For the custard I replaced the cream and milk with an advocado and a little water and used manchego cheese. I have tried both the beetroot topping and the samphire variation they were deliciouse very nutritional, filling and very meat free .