Colorful Root Vegetable Tart

A vibrant and flavorful tart featuring beets and carrots, suitable for those with lactose intolerance.

Steps

1. Preheat the oven to 375°F (190°C). 2. In a food processor, combine flour, butter, and salt until crumbly. Gradually add ice water until the dough comes together. Press into a tart pan. 3. Arrange beet, carrot, and onion slices in the crust. 4. In a bowl, whisk together milk, eggs, salt, and pepper. Pour over the vegetables. 5. Bake for 30-35 minutes until set and golden. 6. Let cool slightly, garnish with fresh herbs, slice, and serve.

For the crust: - 1 cup all-purpose flour - 1/2 cup cold butter, cubed - 1/4 tsp salt - 2-3 tbsp ice water For the filling: - 1 small beet, peeled and thinly sliced - 1 small carrot, peeled and thinly sliced - 1/2 red onion, thinly sliced - 1/2 cup lactose-free milk - 2 eggs - Salt and pepper to taste - Fresh herbs for garnish