Gluten free roasted Beetroot & Goat’s Cheese Tart

Beetroot Tarts

My funniest memory of tarts is from the first film I worked on. Almost a twelve year old memory, it still makes me smile. I had wanted to make movies from the age of four and no one forgets the first time they work on a real film. It was an amazing summer spent on boats and beaches, full of small little moments that made me wish I could work in movies forever.

I was particularly stressed out one day on set and had put out some treats for afternoon break, after a while I came back and noticed one of the jam tarts had been bitten into and left on the tray. “Who bit into this tart?” I called out. One of the sparks was standing nearby and laughed before saying, “I like biting tarts.” I started to crack up, he had done it on purpose to tease me but it still makes me chuckle.

I fell in love with pastry the first time I learnt to make it from scratch during a food technology class at school. Quiches, tarts, pies and eclairs are some of the most delicious foods out there. I know better than screwing with pastry, but I do have a little audacity left over from my youth, which I like to indulge every now and again.

Do try out my gluten free tart at home, it’s more biscuity than crumbly, but it is definitely one tart you will want to bite into. Serve it with a lovely green salad.

(Serve 4)

Processed with Rookie

For the crust:
3/4 cup ground almonds
3/4 cup buckwheat flour
2tbsp coconut oil
1tbsp ground chia mixed with 8tbsp water

beetroot tart filling

For the filling:
8 shallots, cut into quarters
3 beetroots, cut into small chunks
1tbsp sunflower oil
Himalayan pink salt
1/2 a cup of goats cheese feta, crumbled
A small handful of chopped parsley

Preheat oven to 350F and grease an 8″ tart tin (or smaller ones, it’s up to you).

In a roasting tin, mix the vegetables with the oil and salt and roast for 40 minutes, until they are really soft.

Make the crust mixing all the ingredients in a bowl. Once they are combined, tip the dough out onto a floured surface and knead with your hands until you have a nice ball. Sprinkle some more flour on your surface and roll out your crust so that you can cover the tin. Be careful not to roll it out too thin in the middle.

Next, line your tin with the crust by laying it over the tin and gently pushing it down close to the edges. Remove any excess pastry from the sides and prick it a few times with a fork in the centre. Put it in the oven for ten minutes and set aside while you wait for the veggies.

Once your veggies have roasted, place them in the tart crust. Next, squish the goats cheese into the tart as well, pushing it down in between the vegetables too. Sprinkle the black pepper and parsley on top and put the tart back in the oven for another ten minutes or until the goats cheese has melted.

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