Savory Beet Puff Pastry Tart
FrenchBakingspecial occasionquickbudget friendly
10g protein
Recipe by Nikoleta · @surovadcerka
Boil the beetroot whole and unpeeled. Cut it first and it bleeds its colour and sweetness into the water — the skin slips off easily once it's cooked and cooled, and you keep both.
The beetroot goes into a balsamic marinade rather than straight onto the pastry, and it needs to sit there while the oven heats. Beetroot on its own is earthy and a bit flat; the vinegar and salt sharpen it into something that can stand up to puff pastry.
Score a border a centimetre or two in from the edge before topping. It gives the rim something to rise against, so you get a raised, crisp frame instead of toppings sliding off a flat sheet. Forty minutes, six servings, best eaten warm.
Ingredients
beets
- 600 g Beets
- 3 tbsp Red balsamic vinegar
- 2 tbsp Olive oil
- 1 tsp Salt
- 1/4 tsp Black pepper
tofu spread
- 180 g White firm tofu
- 40 ml Lemon juice
- 25 ml Water
- 25 g White onion, minced
- 10 g Nutritional yeast
- 4 g Salt (for spread)
tart
- 3 sprigs Fresh thyme
- 275 g Vegan puff pastry sheet
Contains: gluten, soy
How to make it
- Start by preparing the beetroot. Boil it whole with the skin on in salted water. Depending on its size, this will take 40–60 minutes. You can also use pre-cooked beetroot if you want to save time.
- While the beets cook, prepare the tofu spread. Combine firm tofu, lemon juice, water, onion, nutritional yeast and salt in a blender. Blend until completely smooth.
- Once the beets are cooked, let them cool before peeling. Slice half of the beets into very thin rounds and cut the remainder into small cubes.
- In a sealable bowl, whisk together balsamic vinegar, olive oil, salt and black pepper. Add the beets to the marinade, shake the bowl well, and let them marinate until needed.
- Preheat the oven to 210°C. Unroll the puff pastry if using pre-rolled, or roll it out to fit your baking sheet.
- Spread the dough with the tofu spread, leaving about 1–2 cm around the edges. Lightly score these edges with a knife around the perimeter. Set aside a little of the spread for the top of the tart.
- Sprinkle the surface of the tart with thyme and arrange slices of marinated beetroot on top. Then finish with diced beetroot and add dollops of the leftover spread using a spoon.
- Brush the pastry edges with oil and bake for about 30 minutes until golden. The tart is best served warm while the pastry remains crispy.
Nutrition
325Calories
10 gProtein
32 gCarbs
18 gFat
5 gFiber
per serving
