Name: Beetroot flan with beetroot caviar
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 150.00 g flour cake, sifted; 1.00 ml salt; 75.00 g butter diced; 50.00 g parmesan cheese grated; 1.00 eggs yolk only; 30.00 ml water ice-cold; 400.00 g beetroot cooked and puréed; 250.00 g feta cheese; 4.00 eggs; salt and freshly ground black pepper; 100.00 g beetroot cooked, diced; 60.00 ml jelly redcurrant; fresh chives to garnish

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Ingredients (13)

150.00 g	flour — cake, sifted
1.00 ml	salt
75.00 g	butter — diced
50.00 g	parmesan cheese — grated
1.00	eggs — yolk only
30.00 ml	water — ice-cold

FILLING

400.00 g	beetroot — cooked and puréed
250.00 g	feta cheese
4.00	eggs
	salt and freshly ground black pepper

TOPPING

100.00 g	beetroot — cooked, diced
60.00 ml	jelly — redcurrant
	fresh chives — to garnish

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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.