Beetroot Tart
45 minutesPrep Time
45 minutesCooking Time
8Servings
Shop Ingredients
Makes 8 servings 1 ¼ cup wholemeal plain flour (for the pastry)
½ tsp salt (for the pastry)
110g cold butter (for the pastry)
2tbsp chilled water (for the pastry)
3 medium beetroot, peeled and sliced (for the filling)
3 tbsp Extra Virgin olive oil (for the filling)
2 tbsp balsamic vinegar (for the filling)
2 tbsp maple syrup (for the filling)
4 sprigs thyme, leaves stripped from the stems (for the filling)
Salt and pepper to taste (for the filling)
1 cup (150g) crumbled feta or goats cheese (for the filling)
Directions
- Prepare the pastry by mixing together salt, butter and flour in the food processor to get a coarse mixture, until the butter almost disappears. Add water one tablespoon at a time and mix until the dough starts to clump together, take it out from the processor, flatten it to a disk, cover and let dough chill in the fridge for 15 minutes.
- Preheat the oven to 180C. In a bowl, toss the beetroot, oil, vinegar, maple syrup, thyme. Season with salt and pepper. Put the beets in a baking dish and tightly cover with foil. Bake for 30-45 minutes until the vegetables are cooked.
- Roll out the pastry a little larger than your pie dish or tart tin. We used a 22cm tin, the pastry was around 2-3mm thick. Lay the pastry in the tin and lightly press the pastry against the tin and even to the height of the tin edge. Pierce a few holes at the bottom to allow steam to escape during baking. Put the tart shell in to bake for 15-20min until golden, take it out to cool.
- When the beets are cooked, place the beet on the tart shell and sprinkle with cheese and thyme.
- Serve warm or at room temperature.