Beetroot and goat feta tart

Ingredients

2	Eggs
4	Medium beetroots (Main)
100 g	Goat feta, (plus 50g extra)
½ cup	Cream
¼ tsp	Nutmeg, (freshly grated)
1	Salt and pepper, (to season)
8 stalks	Silverbeet
12	Brussels sprouts
1	Olive oil
1 Tbsp	Sherry vinegar
2 Tbsp	Water
3 tsp	Brown sugar
1	Salt and pepper, (to season)

Directions

1. Preheat oven to 200C. Wrap the beetroot in tinfoil and bake for 1 hour. Let cool then peel and roughly chop.
2. Grease four 12cm tart tins. Put the beetroot in a food processor and add the eggs, feta, cream, nutmeg and seasoning.
3. Process until smooth, then pour into the tins and bake for 15 minutes or until just set.
4. While the tarts are cooking, chop the silverbeet and halve the sprouts.
5. Heat 1 Tbsp of olive oil, then add the sprouts, vinegar, water, sugar and seasoning. Put a lid on the pan and cook for 5 minutes.
6. Lift the lid, add the silverbeet and continue cooking for another 5 minutes. Season and serve with the tart and a little extra feta crumbled over.