Cut the butter into cubes and keep cold.

Peel and halve the beetroot and sweet potato length ways.

Destem the rosemary.

Roughly chop the garlic.

Juice the orange.

Fit the Knife blade to the food processor bowl.

Add the first 2 of Ingredients 1 (flour, butter) into the food processor bowl.

Attach the lid and ensure it is locked into place.

Turn the speed to 4 and process the mixture until the mixture resembles breadcrumbs.

Add the rest of Ingredients 2 (yolk, water) into the food processor bowl.

Continue mixing until the pastry comes together into a ball.

Form the pastry into a disc and wrap in plastic wrap.

Chill for 30 minutes.

Pre heat the oven to 180°C.

Place the pastry onto a lightly floured surface.

Roll out to 3 mm thick.

Line 4 tart tins with the pastry.

Chill for 15 minutes.

Bake for 15 minutes at 180°C until golden.

Let cool.

Clean the food processor bowl and fit the Thin slicing disc.

Slice Ingredients 2 (beetroot, potato) into the food processor bowl.

Add the first 3 of Ingredients 3 (yoghurt, eggs, seasoning) to a medium bowl.

Mix until combined.

Divide the mixture between the tart cases.

Divide the vegetable slices between the tart cases.

Drizzle with the rest of Ingredients 3 (oil).

Bake for 35 minutes at 180°C.

Clean the food processor bowl and fit the mini bowl and knife blade.

Add Ingredients 4 (rocket, rosemary, garlic, parmesan, juice, oil) into the mini bowl.

Pulse until everything is combined to your desired consistency.

Serve.

Serve the tarts with drizzle of pesto.