Roasted beetroot tarts

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How to make Roasted beetroot tarts

  • Yield : 6
  • Prep Time : 0:30
  • Cook Time : 1:10
  • Total Time : 1:40

Ingredients

  • 250g gluten-free plain flour mix
  • 60g butter, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 bunch beetroot, leaves trimmed
  • 1/2 cauliflower, cut into florets
  • 120g low-fat feta
  • 2 spring onions, thinly sliced
  • 1 cup (280g) Greek-style yoghurt
  • 1 tablespoon lemon juice
  • 1/4 cup finely chopped mint
  • Mint leaves, extra, to serve
  • Lemon zest, to serve

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, feta 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.

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