Beetroot, Bacon & Feta Tart

Small balls of beetroot are a challenge to get cooked, but firm. It is easy to overcook them in the oven or just in boiling water. I wanted them to be still a bit with a bite, because they should be the star of my tart.
There are a many different approaches to this baked goody, that it really depends on your own style.

I put the beets in the steamer and cooked them for 35 min.  Due to the small size  that was just enough. Bigger ones will need up to one hour.

I peeled them once I could handle them, with rubber gloves. Quartered and cut into slices.
In a pan I fried the bacon with the onions and cooled them down.

To prepare this tart, I used a store bought fresh dough for quiche or tart. But feel free to prepare a shortcrust pastry if you want.

Recipe:
650 g raw beetroot
2 spring onions
120 g smoked bacon bits
150 g feta
Parsley
3 eggs
200 ml double cream
Smoked paprika
Dried thyme
Pul Biber or chili flakes
Salt and pepper

Wash the dirt off the roots and place them into a steamer for 35 min, peel.
Preheat the oven 180 C fan.
Place the dough in a fluted tart form and stick some baking paper on top. Fill it with ceramic beans or other kinds and bake it for 12 min. This way you wont get a soggy bottom.
Get it out and set aside.

Cut the beetroot in small slices and fry bacon and onions.
Place the beetroot on the tart case and layer the cheese on top. Sprinkle with thyme and salt and pepper.
Finish with bacon and onions and parsley.
Mix the royal with eggs and cream and season with Pul Biber and smoked Paprika.
Place the baking dish in the oven, pour the egg mix on top and bake for 30-40 min.
Check if the eggs have set.
Cool the tart down a bit for 15 min to set further and serve.
Leftovers are great to serve cold the next day.