Beetroot tart with fennel and dill
Beetroot tart with fennel and dill
I just love the purple beetroot with the fresh green dill – it brightens up the whole lunch table. The tart works well both warm and cold and it is lighter than traditional quiches as it uses less dairy filling.
Serves 6 | Prep 35 mins + chilling Cook 1 hr 15 mins
3–4 fresh beetroot, about 300g raw
weight; alternatively, you can use
250g pack ready-cooked beetroot
200ml crème fraîche
100ml milk
2 free-range eggs
200g vegetarian feta cheese,
crumbled
salt and freshly ground black pepper
1 tbsp fresh dill
1 fennel bulb
olive oil
balsamic vinegar
50g walnuts, lightly crushed
For the pastry:
150g butter
150g plain flour
100g wholegrain rye flour
pinch of salt
1 free-range egg yolk
4 tbsp cold water
1 If using fresh beetroot, put them in a large saucepan of water and bring
to the boil. Cook for 30–40 minutes (depending on the size of the beetroot) until soft. Rinse in cold water. The peel will come off easily when you rub them with your fingers. Set aside.
2 To make the pastry, cube the butter and crumble it with the flours and salt. This is quickly done in a food processor. Add the egg yolk and water and quickly, without working the dough too much, shape into a ball. Leave to chill in the fridge or freezer for 30 minutes before using.
3 Roll out the dough and carefully place into a 28cm fluted, loose-based round pie tin. Prick the bottom of the case with a fork in several places. Leave to rest for another 15 minutes in the fridge or freezer.
4 Preheat the oven to 180C/fan 160C/ gas 4. Pre-bake the pastry crust in the middle of the preheated oven for around 10 minutes.
5 Meanwhile, mix the crème fraîche, milk, eggs, crumbled feta, salt, pepper and half the dill in a bowl.
6 Cut the fennel lengthways and remove the bottom core. Thinly slice the fennel. In a saucepan, add a little oil and sauté the fennel on a low heat for 5–6 minutes. After a few minutes, add a few teaspoons of balsamic vinegar.
7 Remove the crust from the oven. Scatter the sautéed fennel across the base and add one-third of the
crème fraîche mixture. Thinly slice the beetroot and arrange the thin slices all across the tart in neat layers. Add the remaining crème fraîche dressing on top and scatter with half of the crushed walnuts.
8 Return to the middle of the oven for around 20–25 minutes. When done, scatter the remaining dill and walnutson top.
Serve warm.
Per serving 666 cals, fat 51g, sat fat 28.5g, carbs 40g, sugars 7.5g, protein 14g, salt 2.6g, fibre 6g
I just love the purple beetroot with the fresh green dill – it brightens up the whole lunch table. The tart works well both warm and cold and it is lighter than traditional quiches as it uses less dairy filling.
Serves 6 | Prep 35 mins + chilling Cook 1 hr 15 mins
3–4 fresh beetroot, about 300g raw
weight; alternatively, you can use
250g pack ready-cooked beetroot
200ml crème fraîche
100ml milk
2 free-range eggs
200g vegetarian feta cheese,
crumbled
salt and freshly ground black pepper
1 tbsp fresh dill
1 fennel bulb
olive oil
balsamic vinegar
50g walnuts, lightly crushed
For the pastry:
150g butter
150g plain flour
100g wholegrain rye flour
pinch of salt
1 free-range egg yolk
4 tbsp cold water
1 If using fresh beetroot, put them in a large saucepan of water and bring
to the boil. Cook for 30–40 minutes (depending on the size of the beetroot) until soft. Rinse in cold water. The peel will come off easily when you rub them with your fingers. Set aside.
2 To make the pastry, cube the butter and crumble it with the flours and salt. This is quickly done in a food processor. Add the egg yolk and water and quickly, without working the dough too much, shape into a ball. Leave to chill in the fridge or freezer for 30 minutes before using.
3 Roll out the dough and carefully place into a 28cm fluted, loose-based round pie tin. Prick the bottom of the case with a fork in several places. Leave to rest for another 15 minutes in the fridge or freezer.
4 Preheat the oven to 180C/fan 160C/ gas 4. Pre-bake the pastry crust in the middle of the preheated oven for around 10 minutes.
5 Meanwhile, mix the crème fraîche, milk, eggs, crumbled feta, salt, pepper and half the dill in a bowl.
6 Cut the fennel lengthways and remove the bottom core. Thinly slice the fennel. In a saucepan, add a little oil and sauté the fennel on a low heat for 5–6 minutes. After a few minutes, add a few teaspoons of balsamic vinegar.
7 Remove the crust from the oven. Scatter the sautéed fennel across the base and add one-third of the
crème fraîche mixture. Thinly slice the beetroot and arrange the thin slices all across the tart in neat layers. Add the remaining crème fraîche dressing on top and scatter with half of the crushed walnuts.
8 Return to the middle of the oven for around 20–25 minutes. When done, scatter the remaining dill and walnutson top.
Serve warm.
Per serving 666 cals, fat 51g, sat fat 28.5g, carbs 40g, sugars 7.5g, protein 14g, salt 2.6g, fibre 6g
Beetroot tart with fennel and dill
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
