Vibrant Beetroot Soft Tart with Veggies and Mozzarella

Beetroot Soft Tart Recipe

Cuisine: Continental
Course: Main Course
Diet: Vegetarian
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes

This Beetroot Soft Tart is a beautifully vibrant and delicious dish that combines the earthy sweetness of beetroots with the crunch of assorted vegetables and a rich, buttery crust. It makes a perfect vegetarian main course and is ideal for special occasions or a cozy weekend dinner. Paired with a refreshing Low Fat Vegetable Dip with Herbs and a chilled Red Wine Sangria Cocktail, this tart will surely impress your guests.

Ingredients

Instructions

1. Preheat and Prepare the Mould:
   Preheat your oven to 180°C (350°F). Grease a tart mould with butter and lightly dust it with flour to prevent the tart from sticking.

2. Activate the Yeast:
   In a small bowl, add the fresh active dry yeast along with sugar and 1/2 cup of lukewarm water. Stir well and set aside for 5-10 minutes to activate. You’ll know it’s ready when it becomes frothy.

3. Prepare the Dough:
   In a large mixing bowl, sift the all-purpose flour and add the salt and milk powder. Create a well in the center and pour in the activated yeast mixture. Gradually mix in the flour, adding warm milk and water to form a soft dough.

4. Knead the Dough:
   Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Place it in a lightly greased bowl, cover with cling film, and allow it to prove (rise) for 30 to 40 minutes.

5. Prepare the Vegetable Filling:
   While the dough is proving, chop the vegetables (beetroot, carrot, onion, cabbage, and bell pepper) into small cubes. Heat a heavy-bottomed pan and add the sunflower oil and 1 teaspoon of butter. Add the chopped vegetables and sauté for about 2 minutes.

6. Season the Veggies:
   Sprinkle the red chilli powder, dried oregano, and white pepper over the sautéed vegetables. Don’t add salt yet, as it will make the mixture too watery. Stir well and remove the pan from the heat. Let it cool.

7. Shape the Dough:
   Once the dough has risen, punch it down to release any air bubbles. Transfer it to a floured surface and knead in a bit of butter to soften the dough. Divide the dough into two portions. Roll out one portion into a thick sheet to line the greased tart mould, ensuring that the edges are covered as well.

8. Assemble the Tart:
   Spread a layer of Del Monte Tandoori Mayo over the dough in the tart mould. Season the vegetable filling with salt to taste, then add the mixture into the tart shell, spreading it out evenly. Sprinkle mozzarella cheese over the top.

9. Top the Tart:
   Roll out the second portion of dough into a thick sheet and place it over the vegetable mixture. Trim any excess dough using a knife, then pinch the edges gently to seal the tart. Allow it to prove for another 30 minutes.

10. Bake the Tart:
    Place the tart mould on a baking tray and transfer it to the preheated oven. Bake the tart for 15-20 minutes, or until the top is golden and crisp.

11. Finish and Serve:
    Once the tart is baked, remove it from the oven and brush the top with a little melted butter. Let it cool slightly before removing it from the mould. Transfer the tart to a serving platter and cut it into wedges.

Serving Suggestions

Serve this Beetroot Soft Tart warm or at room temperature with a side of Low Fat Vegetable Dip with Herbs and a refreshing Red Wine Sangria Cocktail. The tart is also perfect for a casual dinner with friends or a special family meal.

This delicious and nutritious dish is full of vibrant flavors from the roasted beetroots and fresh veggies, combined with the soft and buttery crust, creating a delightful meal that’s as pleasing to the eye as it is to the taste buds.

Enjoy your Beetroot Soft Tart as a standout vegetarian main course that will undoubtedly impress!