roasted beetroot, feta and silverbeet tart
- 600g mixed heirloom beetroots, trimmed+
- ¼ cup (60ml) apple cider vinegar
- 1 tablespoon honey
- sea salt and cracked black pepper
- 180g shredded silverbeet (Swiss chard)
- 200g feta, crumbled
- ¼ cup (25g) walnuts, finely chopped
- 1 tablespoon chopped dill
wholemeal hot water pastry
- 100g unsalted butter, chopped
- ⅓ cup (80ml) water
- 1½ cups (210g) wholemeal spelt flour
- ½ teaspoon sea salt flakes
- 1 teaspoon caraway seeds, chopped
- Preheat oven to 200°C (400°F). Place the beetroots on a large piece of aluminium foil. Add the vinegar, honey, salt and pepper and wrap to enclose. Place on an oven tray and cook for 40 minutes or until tender. Set aside to cool slightly. Halve the beetroots and toss in the cooking liquid. Set aside.
- To make the wholemeal hot water pastry, place the butter and water in a medium saucepan over high heat and bring to the boil. Remove from the heat, add the flour, salt and caraway seeds, and mix well to combine. Turn out the dough onto a clean surface and knead until smooth. Roll out on a large sheet of non-stick baking paper to a 30cm round. Place on an oven tray.
- Place the silverbeet and feta in a small bowl and mix to combine. Arrange the silverbeet mixture over the pastry, leaving a 5cm border. Top with the beetroot and walnut, and fold over the edges of the pastry, pressing lightly to seal.
- Cook for 30 minutes, or until the pastry is cooked. Sprinkle with dill to serve. Serves 6.
+ We used a mixture of heirloom, golden and target beetroot, but you can use any varieties you like.
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