Ingredients
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
Sauce
Tart
Utensils
One square baking tin (approx. 23 cm)
How it's done
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.
| 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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