This dinner came about because I made a huge batch (obviously wasn't thinking) of Sammy and Bella's beetroot dip. Half of it I used to make chocolate cake, yes complete with cumin, and wow I really liked it. The rest I froze in ice cube trays for the lunch box and snacks.
I made a shortcrust pastry (using flour, yoghurt and butter) and cooked it until a little brown.
Topped with some caramelised onions (I cooked them over low heat in some butter with brown sugar and balsamic).
Whisked up a couple of eggs with half a cup of milk and seasoning.
After pouring over the onions I spooned plenty of beetroot dip on top.
Finally I dolloped on a generous amount of goats curd.
In to an 180degree oven it went for about half an hour.
It was good, such a classic flavour combo that works so well.
Such a pretty tart served with some crispy kale.