The pastryPre-heat oven to 180ºCSieve flour into a large bowl and then add the butter. Using the tips of your fingers start to work it through the flour until it starts to resemble fine breadcrumbs, then slowly add water one tablespoon at a time.Mix using your hands until it starts to come together into a ball of dough then turn out onto a well floured surface and roll into a thin pastry.Cut into larger circles that your tart tins. I used mini ones and got 4 little tarts (enough to feed 2 adults, 2 children and a baby.Lightly butter the inside of the tins and gently place the pastry in, then leave aside until you are ready to add the filling.

The fillingHeat the oil in a frying pan and add the onion. Sauté until the onion is soft then add the garlic and cook for a further 2-3 minutes.Add the sprig of thyme and chopped kale and continue stirring until the kale starts to wilt. Remove from the heat and spoon equally into each of the pastry cases.In a bowl whip up the egg until it becomes creamy and then spoon this in on top of the onions. The egg should come up to almost the top of the tin.Sprinkle the beetroot onto each tart and then tear the goat cheese and place in any spaces you see it will fit.Bake in the oven for approximately 30 minutes. The egg should be fully set and the side of the pastry golden brown.Serve warm or cold with an easy to manage baby salad (chopped up baby tomato, lettuce, avocado and drizzle with 1/2 teaspoons of both olive oil and balsamic vinegar).