Root vegetable tart

Root vegetable tart

Total: 1 hr 50 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / piece: 680 kcal
, Fat: 38 g
, Carbohydrate: 61 g
, Protein: 16 g

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry dough

200 g spelt flour
½ tsp salt
75 g margarine, cold, cut into pieces
½ dl water

Sauce

250 g silken tofu
2 ½ dl soya cream
2 tbsp Maizena cornflour
1 garlic clove, squeezed
1 tsp salt
a little pepper

Tart

300 g Pfälzer carrots, quartered lengthwise
300 g parsnips, quartered lengthwise
300 g beetroots, cut into wedges
3 tbsp olive oil
1 tsp salt
2 tbsp mixed seeds
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Utensils

One square baking tin (approx. 23 cm)

How it's done

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Pastry dough

Mix the flour and salt in a bowl. Add the margarine and rub together by hand to form a crumbly mixture. Pour in the water and mix to form a dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Sauce

Puree the tofu, cream, cornflour and garlic, season.

Tart

Place the carrots and parsnips in a bowl, mix with 2 tbsp oil and 3⁄4 tsp salt. Place the beetroot in a bowl, mix with the remainder of the oil and salt. Roll out the dough into a square (approx. 26 cm) between two sheets of baking paper, transfer to the baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Sprinkle the mixed seeds over the base of the tart. Add the sauce and arrange the vegetables on top.

To bake

Approx. 50 mins. on the bottom shelf of an oven preheated to 220°C.

Good to know
Tip: Mix 3 sprigs of finely chopped oregano into the sauce.
Tip: Instead of preparing the dough yourself, use a ready-rolled shortcrust or puff pastry dough.

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