You will need shortcrust pastry, either bought or your own.

Tip… as this is a savoury dish you can always add some cheese to the pastry mix….or maybe replace some of the flour with rolled oats…..or add some finely grated carrot.

The filling needs to be pre-cooked before palcing in the pastry tart case.

You will need:

Amounts can be varied to suit your taste

3 Large Red Onions, thinly sliced (about 450g)
3 large Beetroot, peeled and finely diced (about 450g)
2 tablespoons of brown sugar
2 large tomatoes - seeds removed and flesh chopped
Handful of basil leaves roughly torn
3 eggs Beaten with a little milk
oil

Pre heat oven to 180 c or 160° c for a fan oven

Heat a large frying pan with a little oil, add the sliced onions and gently fry for about 10 minutes. Add to the pan the diced beetroot and continue to cook, stirring from time to time for about another 20minutes. Add the diced tomato and sugar and continue to cook over a moderate heat for another 20 – 30 minutes until moisture is all absorbed and mixture is glossy and sticky.
Finally stir through the basil leaves ~ seasoning if you wish and remove from heat.

To Cook:

Line you flan dish or tin with pastry and put all the beetroot mixture in, spreading evenly over the base.
Gently pour your egg and milk mixture all over the tart.
Bake in oven for about 30 minutes or until slightly risen and cooked through.

Serve warm