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Roasted beetroot tarts
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
"Indulge in a flavorful gluten-free beetroot tart showcasing the best of the season."
Ingredients:
  • 250g gluten-free plain flour mix
  • 60g butter, chopped
  • 18.20 gm olive oil
  • 1.20 gm salt
  • 1 bunch beetroot, leaves trimmed
  • 1/2 cauliflower, cut into florets
  • 120g low-fat feta
  • 2 spring onions, thinly sliced
  • 280g yoghurt
  • 21.00 gm lemon juice
  • 62.50 ml finely chopped mint
  • Mint leaves, extra, to serve
  • Lemon zest, to serve
Instructions:
  • Preheat your oven to 180°C and lightly grease six 8cm fluted tart tins with removable bases.
  • In a food processor, blend the flour and butter until they resemble fine breadcrumbs. Add oil, salt, and ¹⁄³ cup (80ml) water. Process the mixture until the dough barely comes together. Transfer to a work surface dusted with gluten-free flour, knead until smooth. Cover with plastic wrap and let it rest for 20 minutes.
  • Take the dough and separate it into 6 equal portions. Roll out each portion on a clean work surface dusted with gluten-free flour until it forms a 5mm-thick disc. Use the rolled-out dough to line the tart tins, trimming the edges. Prick the base of the pastry with a fork. Place the tins on a baking tray and bake for 20 minutes, or until the pastry is firm to the touch and light golden in color. Let the pastry cool before using.
  • Individually wrap the beetroot in foil, then arrange them on a baking tray. Roast in the oven for 45 minutes, or until they are easily pierced with a fork. Let them cool before proceeding.
  • Place the cauliflower on a greased baking tray, sprinkle with salt and pepper, and bake for 25 minutes or until tender and lightly golden. Let it cool before serving.
  • Peel and thinly wedge the beetroot. Mix beetroot, cauliflower, feta, and spring onion in a bowl. Fill tart shells with the mixture. In another bowl, combine yogurt, lemon juice, and chopped mint. Drizzle the yogurt mixture over the tarts. Season with salt and pepper. Serve sprinkled with mint leaves and lemon zest.

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