This single serve Roasted beetroot tart recipe is an easy meat-free dish your friends and family are sure to love. Try out this savoury tart recipe next time you're having people over.
- Makes6
- Cook time1 hour
- Prep time30 minutes, (+ cooling & resting time)
Ingredients
- 250g gluten-free plain flour mix
- 60g butter, chopped
- 1 tbs olive oil
- ½ tsp salt
- 1 bunch beetroot, leaves trimmed
- ½ cauliflower, cut into florets
- 120g low-fat fetta
- 2 spring onions, thinly sliced
- 1 cup (280g) Farmers Union Greek Style Natural Yogurt
- 1 tbs lemon juice
- ¼ cup finely chopped mint
- Mint leaves, extra, to serve
- Lemon zest, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Lightly grease six 8cm (base measurement) fluted tart tins with removable bases.Step 2
Process the flour mix and butter in a food processor until mixture resembles fine breadcrumbs. Add the oil, salt and 1/3 cup (80ml) water. Process until dough just comes together. Turn onto a clean work surface dusted with gluten-free flour and knead until smooth. Cover with plastic wrap and set aside for 20 mins to rest.
Step 3
Divide the dough into 6 even portions. Roll out each portion on a clean work surface dusted with gluten-free flour to a 5mm-thick disc. Line tart tins with pastry. Trim edges. Prick bases with a fork. Place on a baking tray and bake for 20 mins or until firm to touch and light golden. Set aside to cool.Step 4
Meanwhile, wrap each beetroot in foil. Place on a baking tray. Bake for 45 mins or until tender. Set aside to cool.Step 5
Place the cauliflower on a greased baking tray. Season with salt and pepper. Bake for 25 mins or until tender and light golden. Set aside to cool.Step 6
Peel the beetroot and cut into thin wedges. Combine beetroot, cauliflower, fetta and spring onion in a bowl. Spoon mixture into tart shells. Combine the yoghurt, lemon juice and chopped mint in a bowl. Drizzle the yoghurt mixture over the tarts. Season. Sprinkle with mint leaves and lemon zest to serve.