Beetroot and goats cheese tart with Pepo flour and sunflower seed base – Pepo Farms

Name: Beetroot and goats cheese tart with Pepo flour and sunflower seed base – Pepo Farms
Ingredients: 100g of our Pepo Flours E.g. sunflower seed flour, walnut flour etc; 175g sunflower seeds; 50g rolled oats (can substitute for quinoa if wanting gluten free); 1 egg yolk; Pinch of salt; 1 tablespoon of runny honey; 50g melted butter; 1 TBSP sunflower oil; 2 medium red onions sliced; 1TBSP lemon juice; 1TBSP brown sugar; 1 clove garlic minced; 100g cooked peas; 1 large cooked beetroot sliced thinly (roasted in foil until soft is best but can be substituted for tinned); Small handful of baby spinach; 2 TBSP toasted sunflower seeds; 3 large eggs; 150ml thickened cream; 75ml creme fraiche; 50g marinated goats cheese; Small handful of thyme or rosemary; Few pinches of ground nutmeg; salt & pepper for seasoning

www.pepofarms.au

This recipe uses our beautiful Sunflower seeds and flour of your choice in the base paired with a touch of the luscious 'Bloody Good Honey' from our friends at Walkabout Honey. Did I also mention...

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Ingredients

100g of our Pepo Flours E.g. sunflower seed flour, walnut flour etc
175g sunflower seeds
50g rolled oats (can substitute for quinoa if wanting gluten free)
1 egg yolk
Pinch of salt
1 tablespoon of runny honey
50g melted butter
1 TBSP sunflower oil
2 medium red onions sliced
1TBSP lemon juice
1TBSP brown sugar
1 clove garlic minced
100g cooked peas
1 large cooked beetroot sliced thinly (roasted in foil until soft is best but can be substituted for tinned)
Small handful of baby spinach
2 TBSP toasted sunflower seeds
3 large eggs
150ml thickened cream
75ml creme fraiche
50g marinated goats cheese
Small handful of thyme or rosemary
Few pinches of ground nutmeg
salt & pepper for seasoning