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  3. Vegetable Tartlets with Winter Pesto

Vegetable Tartlets with Winter Pesto

Ȑ
Difficulty
Medium
ȑ
Time
115 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes: 1

170 grams flour
100 grams butter
1  egg yolk
2  cold water


4  beetroot
2  sweet potato


350 grams goat yoghurt
3  eggs
  seasoning, to taste
2  olive oil


2 handful of rocket
3 sprigs of rosemary
2  garlic cloves
50 grams Parmesan
1  orange
70 grams olive oil


15 grams pine nuts, toasted
15 grams hazelnuts, toasted
  seasoning, to taste


Instructions

STEP 1/7

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.

STEP 2/7

Fit the Knife blade to the food processor bowl.

STEP 3/7

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.

STEP 4/7

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

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

STEP 5/7

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.

STEP 6/7

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.

STEP 7/7

Serve the tarts with drizzle of pesto.

  1. Back to homepage
  2. Recipes
  3. Vegetable Tartlets with Winter Pesto

Vegetable Tartlets with Winter Pesto

Ȑ
Difficulty
Medium
ȑ
Time
115 min
&
Author
lorem ipsum
Servings:6
Makes:1

Ingredients


170 grams flour
100 grams butter
1  egg yolk
2  cold water


4  beetroot
2  sweet potato


350 grams goat yoghurt
3  eggs
  seasoning, to taste
2  olive oil


2 handful of rocket
3 sprigs of rosemary
2  garlic cloves
50 grams Parmesan
1  orange
70 grams olive oil


15 grams pine nuts, toasted
15 grams hazelnuts, toasted
  seasoning, to taste

Instructions

STEP 1/7

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.

STEP 2/7

Fit the Knife blade to the food processor bowl.

STEP 3/7

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.

STEP 4/7

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

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

STEP 5/7

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.

STEP 6/7

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.

STEP 7/7

Serve the tarts with drizzle of pesto.

Notes