Beetroot Soft Tart Recipe
Description
The Beetroot Soft Tart is a vibrant, hearty, and flavorful vegetarian dish that makes for an excellent main course. It brings together a colorful mix of fresh vegetables like beetroot, carrots, and bell peppers, all nestled in a soft, buttery dough. This tart offers a combination of textures from the flaky crust to the creamy stuffing, making it perfect for weekend dinners, buffet spreads, or tea parties. Whether you’re looking for a comforting dish or an eye-catching addition to your meal, this Beetroot Soft Tart is bound to impress.
Cuisine
Continental
Course
Main Course
Diet
Vegetarian
Ingredients
For the Dough:
Ingredient | Quantity |
---|---|
All Purpose Flour (Maida) | 500 grams |
Active Dry Yeast | 7 grams |
Salt | 1 teaspoon |
Sugar | 2 teaspoons |
Milk Powder | 2 tablespoons |
Milk (lukewarm) | 1 cup |
Butter (Salted) | 40 grams |
For the Stuffing:
Ingredient | Quantity |
---|---|
Beetroots | 2, cubed |
Carrot (Gajjar) | 1, cubed |
Onion | 1, finely chopped |
Cabbage (Patta Gobi/Muttaikose) | 1/4 cup, finely chopped |
Green Bell Pepper (Capsicum) | 1, finely chopped |
Salt | As required |
Red Chilli Powder | 1/2 teaspoon |
Dried Oregano | 1 teaspoon |
Del Monte Tandoori Mayo | 2 tablespoons |
Mozzarella Cheese | 1/4 cup |
Oil | 1 teaspoon |
Butter (Salted) | 1 teaspoon |
Preparation Time
30 minutes
Cooking Time
60 minutes
Instructions
-
Preheat the Oven
Preheat your oven to 180°C (350°F). Grease a tart mould with butter and lightly dust it with flour to prevent sticking. -
Activate the Yeast
In a small bowl, combine the active dry yeast, sugar, and 1/2 cup of warm water. Mix well and set aside for a few minutes until it becomes frothy. -
Prepare the Dough
In a large bowl, sift the all-purpose flour (maida), salt, and milk powder together. Create a well in the center of the flour mixture, and pour in the activated yeast mixture. Slowly mix in the flour until combined, adding warm milk and water as needed to form a soft dough. -
Knead and Prove
Transfer the dough to a clean, floured surface and knead for about 5 minutes until smooth. Place the dough in a lightly floured bowl, cover it with cling film, and let it prove (rise) for 30-40 minutes. -
Prepare the Vegetable Filling
While the dough is proving, prepare the vegetable stuffing. Heat oil and butter in a heavy-bottomed pan over medium heat. Add the chopped vegetables (beetroot, carrot, onion, cabbage, and bell pepper) and sauté for about 2 minutes. -
Season the Vegetables
Add red chili powder, dried oregano, and salt to the vegetables (note: don’t add salt too early as it can cause the vegetables to release too much moisture). Stir well, then remove from heat and allow it to cool. -
Roll the Dough
Once the dough has risen, punch it down to release any air bubbles. Turn the dough out onto a floured surface and knead in the salted butter until well incorporated. Divide the dough into two portions—one slightly larger than the other.Roll out the larger portion of the dough to form a thick sheet. Carefully line the greased tart mould with this dough, ensuring that the edges are also covered.
-
Assemble the Tart
Spread the tandoori mayo evenly over the base of the dough. Then, add the cooled vegetable mixture, spreading it out evenly. Top with mozzarella cheese for a creamy finish. -
Cover and Seal
Roll out the remaining dough to form another thick sheet and place it over the vegetable mixture. Trim any excess dough from the edges using a knife, and pinch the edges together to seal the tart. -
Prove Again
Allow the tart to rest for 30 minutes, giving the dough another rise. -
Bake the Tart
Place the tart mould on a baking tray and transfer it to the preheated oven. Bake for 15-20 minutes, or until the dough turns golden brown and crispy. -
Finish and Serve
Remove the tart from the oven, brush the top with melted butter, and allow it to cool slightly. Carefully remove the tart from the mould and transfer it to a serving platter. Cut into wedges and serve.
Serving Suggestion:
Serve the Beetroot Soft Tart alongside a refreshing Low Fat Vegetable Dip with Herbs and a glass of Red Wine Sangria Cocktail for a delightful weekend dinner.
Nutritional Information
Given the combination of nutrient-rich vegetables like beetroots and carrots, this Beetroot Soft Tart provides essential vitamins, minerals, and dietary fiber. The mozzarella cheese adds a creamy texture while contributing protein and calcium. The soft dough made from all-purpose flour offers a satisfying base, though the use of butter contributes some fat. For a healthier twist, you can use reduced-fat cheese or substitute part of the butter with olive oil.
Allergen Information
- Contains Gluten: Due to the use of all-purpose flour in the dough.
- Contains Dairy: The tart includes mozzarella cheese and butter. If you need a dairy-free alternative, substitute with plant-based cheese and dairy-free butter.
- Yeast: Present in the dough.
- May contain traces of nuts depending on manufacturing practices for the processed ingredients like mayo or cheese.
Dietary Preferences
This Beetroot Soft Tart is vegetarian-friendly and can be made vegan by using dairy-free alternatives. It is suitable for those following a meatless diet, though it’s important to check individual ingredient labels for any hidden animal-based additives.
Conclusion
The Beetroot Soft Tart is a nutritious and visually appealing dish that can easily take center stage at your next dinner gathering. With its combination of vibrant vegetables, flavorful tandoori mayo, and the delicious softness of the dough, this recipe will not only be a hit but also a healthy, satisfying choice for those looking to add a little color and flavor to their meal. Perfect for family dinners or entertaining guests, this tart is sure to impress.