Vegetable Tartlet with Winter Pesto

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Ingredients

For the pastry

  • 170g flour
  • 100g cold butter, cubed
  • 1 egg yolk

For the filling

  • 4 beetroot, peeled & halved
  • 2 sweet potatoes, peeled & halved, lengthwise
  • 350g goat’s yogurt
  • 3 eggs
  • Salt & pepper
  • 2 tbsp olive oil

For the pesto

  • 2 handfuls of rocket
  • 3 sprigs of rosemary, leaves stripped
  • 2 garlic cloves, roughly chopped
  • 50g parmesan
  • 1 orange, juice
  • 70ml olive oil
  • 15g toasted pine nuts
  • 15g toasted hazelnuts
  • Salt & pepper
  • Rocket leaves, to serve

Method

  • Add the flour and butter to the bowl of your Multipro Sense Food Processor, fitted with the chopping blade, and pulse until the butter is evenly distributed through the flour. Add the egg yolk through the feed chute and 2 tbsp ice cold water and continue to pulse until the pastry comes together into a rough ball; don’t worry if some streaks remain. Pat into a disc, wrap in clingfilm and chill for 30 minutes.
  • Preheat your oven to 180C.
  • Remove the pastry from the fridge and roll to around 2-3mm thick. Line a loose bottomed tartlet tin then return to the fridge for 15 minutes.
  • Bake the tartlet case in the preheated oven for 15 minutes, or until golden and crisp. Remove from the oven and set aside to cool.
  • Fit your clean Multipro food processor with the fine slicing plate and slice the sweet potato, then beetroot, so that you are left with half-moons of the vegetables.
  • Mix together the goat’s yogurt, eggs and seasoning. Pour this mixture on to the tartlet case.
  • Arrange the sweet potato and beetroot slices in the tartlet case, and drizzle with olive oil.
  • Return the tartlet to the oven for 35 minutes, until the vegetables are beginning to colour and are tender.
  • Whilst the tartlet is cooking, prepare the pesto.
  • Fit your Multipro Sense with the small processor bowl and blade. Into the bowl, add the rocket, rosemary leaves, garlic, parmesan, orange juice and olive oil. Pulse until the herbs are coarsely chopped, then add the hazelnuts and pine nuts and pulse until everything is roughly combined to your desired consistency.
  • Remove the tartlet from the oven and serve warm or cold, topped with a drizzle of pesto and a scattering of rocket leaves.

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