What2Eat
Beetroot Soft Tart Recipe
ContinentalMain CourseVegetarian

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🇫🇷

Calories
865kcal
Estimated Cost
₹475-625
Carbs108g
Protein43g
Fats29g
Servings Scaler
4

Instructions

32 steps
  1. 1

    To begin making the Beetroot Soft Tart recipe, preheat the oven at 180°C

  2. 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. 3

    Take fresh yeast in a bowl

    active dry yeast(7 grams)
  4. 4

    Add sugar and 1/2 cup of warm water, mix and set aside to activate

    teaspoons sugar(2)
  5. 5

    Sieve flour in a bowl

    all purpose flour (maida)(500 grams)
  6. 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. 7

    Make a whole in the centre, add activated yeast and mix well

    active dry yeast(7 grams)
  8. 8

    Add some warm milk and water and knead into a soft dough

    tablespoons milk powder(2)milk - lukewarm(1 cup)
  9. 9

    Dust some flour in another bowl and transfer the dough

    all purpose flour (maida)(500 grams)
  10. 10

    Cover with cling film and prove for 30 to 40 minutes

  11. 11

    Next, chop the veggies and keep it ready

  12. 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. 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. 14

    Remove from heat and cool

  15. 15

    Dust the worktop with some flour, transfer proven dough and knock back to release air

    all purpose flour (maida)(500 grams)
  16. 16

    Put butter and knead into a soft dough

    butter(40 grams)butter(1 teaspoon)
  17. 17

    Dust some flour and knead again

    all purpose flour (maida)(500 grams)
  18. 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. 19

    Line the greased tart mould with the sheet, covering the edges as well

  20. 20

    Apply tandoori mayo on the sheet

    tablespoons del monte tandoori mayo(2)
  21. 21

    Now add salt to the stuffing and mix well

    salt(1 teaspoon)salt - as required
  22. 22

    Put the stuffing in lined tart mould and level it out, spread some cheese over it

    mozzarella cheese(1/4 cup)
  23. 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. 24

    Place the sheet on top of veggie mixture, covering it

  25. 25

    Discard the excess dough from the mould using a knife and lightly pinch edges to seal

  26. 26

    Set aside to prove for 30 minutes

  27. 27

    Put the mould on a baking tray

  28. 28

    Place the baking tray in preheated oven and bake for 15-20 minutes

  29. 29

    Remove from oven, brush some butter on top and cool

    butter(40 grams)butter(1 teaspoon)
  30. 30

    Remove from the mould and transfer the tart onto a serving platter

  31. 31

    Cut into wedges and serve

  32. 32

    Serve Beetroot Soft Tart along with Low Fat Vegetable Dip with Herbs and Red Wine Sangria Cocktail for a delicious weekend dinner

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