Cheese is an ideal partner for sweet beetroot. Serve hot or cold. It’ll keep for 2-3 days in the fridge.
175g vacuum-packed beeroot, roughly chopped
400g shortcrust pastry
2 large eggs
200g creme fraiche
1 tsp chopped thyme
100g red leicester cheese, grated
50g feta, crumbled
Preheat oven to 200c/gas 6.
Put the beetroot in a greased roasting tin and cook for 15 minutes. Mash slightly.
On a floured surface, roll out the pastry to line a 23cm flan tin. Prick the pastry base with a fork.
Cover with a sheet of baking parchment then fill with baking beans. Bake for 10 minutes. Remove the beans and bake for another 5 minutes.
Turn the oven down to 180c/gas 4.
Beat the eggs and creme fraiche together. Season with pepper and add the thyme and 75g of the red leicester cheese. Pour into the pastry case.
Top with the beetroot, the remaining red leicester and the crumbled feta.
Bake for 25 minutes, or until just set.