Beetroot Soft Tart Recipe
A vegetarian Continental recipe with all purpose flour (maida), active dry yeast, salt. Ready in 1h 30m, serves 4.
Curated byLucas Dubois🇫🇷
- 1
To begin making the Beetroot Soft Tart recipe, preheat the oven at 180°C
- 2
Grease a tart mould with some butter and dust with some flour
all purpose flour (maida)(500 grams)butter(40 grams)butter(1 teaspoon) - 3
Take fresh yeast in a bowl
active dry yeast(7 grams) - 4
Add sugar and 1/2 cup of warm water, mix and set aside to activate
teaspoons sugar(2) - 5
Sieve flour in a bowl
all purpose flour (maida)(500 grams) - 6
Add salt, milk powder, and mix
salt(1 teaspoon)tablespoons milk powder(2)milk - lukewarm(1 cup)salt - as requiredred chilli powder(1/2 teaspoon) - 7
Make a whole in the centre, add activated yeast and mix well
active dry yeast(7 grams) - 8
Add some warm milk and water and knead into a soft dough
tablespoons milk powder(2)milk - lukewarm(1 cup) - 9
Dust some flour in another bowl and transfer the dough
all purpose flour (maida)(500 grams) - 10
Cover with cling film and prove for 30 to 40 minutes
- 11
Next, chop the veggies and keep it ready
- 12
Heat a heavy bottomed pan, add oil and butter, add the veggies and saute them for 2 minutes
butter(40 grams)butter(1 teaspoon) - 13
Add chilli powder, white pepper powder and oregano (don't add salt right now otherwise it will get soggy)
salt(1 teaspoon)tablespoons milk powder(2)green bell pepper (capsicum) - finely chopped(1)salt - as requiredred chilli powder(1/2 teaspoon)dried oregano(1 teaspoon) - 14
Remove from heat and cool
- 15
Dust the worktop with some flour, transfer proven dough and knock back to release air
all purpose flour (maida)(500 grams) - 16
Put butter and knead into a soft dough
butter(40 grams)butter(1 teaspoon) - 17
Dust some flour and knead again
all purpose flour (maida)(500 grams) - 18
Dust the worktop with some flour, take a medium portion of dough and roll out to make a thick sheet
all purpose flour (maida)(500 grams) - 19
Line the greased tart mould with the sheet, covering the edges as well
- 20
Apply tandoori mayo on the sheet
tablespoons del monte tandoori mayo(2) - 21
Now add salt to the stuffing and mix well
salt(1 teaspoon)salt - as required - 22
Put the stuffing in lined tart mould and level it out, spread some cheese over it
mozzarella cheese(1/4 cup) - 23
Dust the worktop with some flour and roll out the medium dough portion to make a thick sheet
all purpose flour (maida)(500 grams) - 24
Place the sheet on top of veggie mixture, covering it
- 25
Discard the excess dough from the mould using a knife and lightly pinch edges to seal
- 26
Set aside to prove for 30 minutes
- 27
Put the mould on a baking tray
- 28
Place the baking tray in preheated oven and bake for 15-20 minutes
- 29
Remove from oven, brush some butter on top and cool
butter(40 grams)butter(1 teaspoon) - 30
Remove from the mould and transfer the tart onto a serving platter
- 31
Cut into wedges and serve
- 32
Serve Beetroot Soft Tart along with Low Fat Vegetable Dip with Herbs and Red Wine Sangria Cocktail for a delicious weekend dinner
Nutrition Facts
Per serving
Rate this recipe
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Beetroot Soft Tart Recipe
A vegetarian Continental recipe with all purpose flour (maida), active dry yeast, salt. Ready in 1h 30m, serves 4.
Curated byLucas Dubois🇫🇷
Directions
32 steps- 1
To begin making the Beetroot Soft Tart recipe, preheat the oven at 180°C
- 2
Grease a tart mould with some butter and dust with some flour
all purpose flour (maida)(500 grams)butter(40 grams)butter(1 teaspoon) - 3
Take fresh yeast in a bowl
active dry yeast(7 grams) - 4
Add sugar and 1/2 cup of warm water, mix and set aside to activate
teaspoons sugar(2) - 5
Sieve flour in a bowl
all purpose flour (maida)(500 grams) - 6
Add salt, milk powder, and mix
salt(1 teaspoon)tablespoons milk powder(2)milk - lukewarm(1 cup)salt - as requiredred chilli powder(1/2 teaspoon) - 7
Make a whole in the centre, add activated yeast and mix well
active dry yeast(7 grams) - 8
Add some warm milk and water and knead into a soft dough
tablespoons milk powder(2)milk - lukewarm(1 cup) - 9
Dust some flour in another bowl and transfer the dough
all purpose flour (maida)(500 grams) - 10
Cover with cling film and prove for 30 to 40 minutes
- 11
Next, chop the veggies and keep it ready
- 12
Heat a heavy bottomed pan, add oil and butter, add the veggies and saute them for 2 minutes
butter(40 grams)butter(1 teaspoon) - 13
Add chilli powder, white pepper powder and oregano (don't add salt right now otherwise it will get soggy)
salt(1 teaspoon)tablespoons milk powder(2)green bell pepper (capsicum) - finely chopped(1)salt - as requiredred chilli powder(1/2 teaspoon)dried oregano(1 teaspoon) - 14
Remove from heat and cool
- 15
Dust the worktop with some flour, transfer proven dough and knock back to release air
all purpose flour (maida)(500 grams) - 16
Put butter and knead into a soft dough
butter(40 grams)butter(1 teaspoon) - 17
Dust some flour and knead again
all purpose flour (maida)(500 grams) - 18
Dust the worktop with some flour, take a medium portion of dough and roll out to make a thick sheet
all purpose flour (maida)(500 grams) - 19
Line the greased tart mould with the sheet, covering the edges as well
- 20
Apply tandoori mayo on the sheet
tablespoons del monte tandoori mayo(2) - 21
Now add salt to the stuffing and mix well
salt(1 teaspoon)salt - as required - 22
Put the stuffing in lined tart mould and level it out, spread some cheese over it
mozzarella cheese(1/4 cup) - 23
Dust the worktop with some flour and roll out the medium dough portion to make a thick sheet
all purpose flour (maida)(500 grams) - 24
Place the sheet on top of veggie mixture, covering it
- 25
Discard the excess dough from the mould using a knife and lightly pinch edges to seal
- 26
Set aside to prove for 30 minutes
- 27
Put the mould on a baking tray
- 28
Place the baking tray in preheated oven and bake for 15-20 minutes
- 29
Remove from oven, brush some butter on top and cool
butter(40 grams)butter(1 teaspoon) - 30
Remove from the mould and transfer the tart onto a serving platter
- 31
Cut into wedges and serve
- 32
Serve Beetroot Soft Tart along with Low Fat Vegetable Dip with Herbs and Red Wine Sangria Cocktail for a delicious weekend dinner
About this recipe
A vegetarian Continental recipe with all purpose flour (maida), active dry yeast, salt. Ready in 1h 30m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
