Beetroot Tart

BEETROOT TART
Ingredients
For the pastry
200g/7oz chilled butter, cut into cubes
400g/14oz plain flour
pinch of salt
50ml/2fl oz water
50ml/2fl oz milk
For the filling
12 broccoli florets
4-6 cooked beetroots, peeled and cut into large wedges
75g/3oz pine nuts
100ml/3½fl oz passata
150g/5½oz goats' cheese, crumbled
vegetable oil for frying
salt and freshly ground black pepper
For the chutney
4 large Spanish onions, sliced
1 garlic clove, crushed
50g/2oz butter
100g/3½oz butter
100g/3½oz dark brown sugar
125ml/4fl oz white wine vinegar
vegetable oil for frying
salt and freshly ground black pepper

Method
1. To make the pastry, put the butter and flour and salt in a food processor and pulse until it resembles breadcrumbs. Add the water and milk and pulse to form dough. Turn into a bowl, cover and chill for 25 minutes.
2. Pre-heat the oven to 200C/400F/Gas 6. Divide the pastry into four and roll out to roughly fit deep tart cases, about 10-12.5cm/4-4½in wide. Line the cases, letting the pastry overhang the edges a little, and bake blind for 25-30 minutes until firm and lightly golden. Remove from the oven and trim off the edges.
3. To make the chutney, fry the onions, garlic and butter with some seasoning in a little oil over a low heat for about 20 minutes until golden but not burnt. Add the sugar and vinegar, bring to the boil, then reduce the heat right the way down and cook for about 30 minutes until 'jammy'.
4. To make the filling, chuck the broccoli into boiling salted water, count to 10, then spoon it out and plunge into iced water (this will stop it cooking on). Drain well.
5. Heat some oil in a frying pab, then add the beetroots, season well and cook for a couple of minutes. Add the broccoli and pine nuts (these are yummy if you toast them a little first) and cook for a minute or two. Pour in the passata and toss all the ingredients quickly, then remove from the heat.
6. Divide the filling mixture between the cases and top with the crumbled goats' cheese. Either flash under a hot grill until the cheese browns, or put back into the top of the oven for a few minutes.
7. Serve alongside the chutney. This is really fab with big fat square chips with rock salt and balsamic vinegar.