Beetroot And Feta Tart

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   Pastry case:

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   In a bowl, cut butter into the flour and salt mixture, then rub in with your fingertips until crumbles form, add ice cold water very gradually, just until the pastry holds together well. Roll out on a floured table to a 12inch round about 1 inch thick, lift dough into a 9inch tart pan or quiche dish. Line shell with foil and weigh down with rice or dried beans, cook at 180C for about 20 minutes. Cool.

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   Stuffing:

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   Preheat oven to 220C. Wash beetroot well and wrap in foil, roast in a baking pan in the oven till tender, about 1 hour. If the beetroot are large you could 1/2 or 1/4 them to speed up the roasting process. When cooked, cool until you can handle the; slip off the skins. Reduce oven temperature to 180 C. Thinly slice beetroot and arrange in shell. Crumble feta into small pieces and whisk together with cream and eggs in a bowl. Season with salt and pepper and pour over the beetroot. Bake tart in the middle of oven till filling is set, about 20 minutes. Cool in pan on a rack.

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