Beetroot flan with beetroot caviar

Recipe from: 11/25/1998 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 150
    g
    cake flour, sifted
  • 1
    ml
    salt
  • 75
    g
    butter, diced
  • 50
    g
    Parmesan cheese, grated
  • 1
    egg yolk
  • 30
    ml
    ice-cold water
  • FILLING
  • 400
    g
    beetroot, cooked and puréed
  • 250
    g
    feta cheese
  • 4
    eggs
  • salt and milled pepper
  • TOPPING
  • 100
    g
    beetroot, cooked and diced
  • 60
    ml
    redcurrant jelly
  • snipped chives to garnish
 

Method

 
Preheat oven to 200 ºC. Place flour, salt, butter and Parmesan cheese in a bowl. Mix egg yolk with water, add to flour mixture and shape into a ball. (Or pulse ingredients in a food processor until mixture just forms a ball.) Roll out pastry thinly and use to line a 23-24 cm loose-based flan dish. Prick base with a fork and chill or freeze for 15 to 30 minutes. Bake case for 15 minutes, or until golden. FILLING: Mix puréed beetroot, cheese, eggs and seasoning well. Bake for 20 minutes or until just set. TOPPING: Combine diced beetroot and redcurrant jelly, and spread over top of flan. Garnish with chives.
 

Read more on: bake
 

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