1 cup spelt flour
½ cup buckwheat flour
½ cup ground almonds
150 grams butter, diced and chilled
½ teaspoon sea salt
½ cup sour cream
3 tablespoons chia seeds
1½ cups packed baby spinach, roughly chopped
6 golf ball-sized cooked beetroot, sliced
300 grams sweet potato, cooked and chopped (I used beauregard)
200 grams feta
½ cup purchased onion jam
4 large eggs, size 7
1 cup cream
1 clove garlic, crushed
1 teaspoon dried tarragon
1 teaspoon whole cumin seeds
sea salt and ground pepper
26cm loose-based tart tin
Pastry: Put both flours, almonds, butter and salt in a food processor and process to coarse crumbs. Add the sour cream and chia seeds and pulse until it just starts to come together. Form into a flat disc, wrap in plastic wrap and chill for at least 1 hour or until firm.
Preheat the oven to 180°C fan bake.
Roll the pastry out on a lightly floured bench to a 30cm circle and line the tin. Prick the base with a fork then chill or freeze until firm. Bake blind for 15 minutes. Reduce the oven to 150°C fan bake.
Remove the beans and paper and bake the pastry case for a further 10 minutes until lightly golden. Set aside to cool.
Filling: Arrange the spinach, beetroot and sweet potato in the tart and crumble over the feta. Place spoonfuls of the onion jam over the top. Whisk the eggs, cream, garlic, tarragon
and cumin seeds in a jug and season generously with salt and pepper. Pour over the vegetables.
Bake the tart for 30 minutes or until the filling is fully cooked in the centre and golden on top. Let the tart cool until just warm before removing from the tin. Lovely served warm or at room temperature.
Cook's notes: For ease of making, you can buy cooked, pre-packed beetroot at supermarkets if you don’t wish to cook it yourself.
I pop the whole sweet potato in the microwave and cook until tender then cool, peel and chop.
I keep any leftover raw pastry in my freezer and use it to make small individual tarts when needed.