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Main Ingredients | Beetroot, Feta cheese |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 1.30-2 hour |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Roasted Beetroot Feta Tart
- 2 large Beetroot peeled and cut into wedges
- 200 grams Feta cheese crumbled
- for greasing Butter
- to sprinkle Olive oil
- to taste Salt
- to taste Crushed black peppercorns
- 2 Eggs
- 1 Egg yolk
- 1 Shallot finely chopped
- 1 cup Fresh cream
- 2 tablespoons Fresh parsley chopped
- Shortcrust pastry
- 1 cup + for dusting Refined flour (maida)
- 4 tablespoons Chilled butter chopped
Method
- Preheat oven to 180°C. Grease a 10 inch round loose bottom tart tin with some butter.
- To make short crust pastry, mix together flour and butter in a food processor till the mixture resembles breadcrumbs.
- Gradually add 2-3 tablespoons chilled water and process till a dough is formed.
- Place the dough on a worktop and form into a ball. Wrap in a cling film and refrigerate for 30 minutes.
- Meanwhile put the beetroot wedges in a baking dish and drizzle some olive oil on it. Add salt and crushed peppercorns and mix. Place the dish in the preheated oven and roast for 30-40 minutes. Remove from the oven and set aside.
- Dust the worktop with some flour, place the dough on it and roll into a ¼ inch thick disc.
- Line the tart tin with the disc, place on a baking tray and refrigerate for 30 minutes.
- Line the tart base with a butter paper and fill with some kidney beans, put the tin in the preheated oven and blind bake for 20 minutes.
- Take out from the oven, remove the beans and paper and bake again for 5 minutes or till the base turns golden brown. Remove from oven and discard the excess crust.
- Whisk together eggs, egg yolk, shallot and cream in a bowl. Add salt, crushed peppercorns, parsley and half the feta cheese and mix well.
- Spread the mixture evenly in the tart shell, put it back in the oven and bake at 160º C for 20 minutes.
- Top with the roasted beetroot wedges and remaining feta cheese, put it back in the oven and bake for 8-10 minutes.
- Serve warm.
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