Recipe

Roast beetroot, garlic and chia seed tart

  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

Roast beetroot, garlic and chia seed tart
  • 500 gram baby beetroot (beets), stems and leaves attached
  • 8 clove garlic, unpeeled
  • 6 sprigs fresh thyme
  • 2 1/2 tablespoon olive oil
  • 3 medium_piece red onions (510g), sliced thinly
  • 60 gram soft goat's cheese, crumbled
  • 1 clove garlic, crushed, extra
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon orange juice
  • 1 teaspoon white chia seeds
  • 2 tablespoon white chia seeds
  • 2 tablespoon warm water
  • 1 1/2 cup (240g) wholemeal plain (all-purpose) flour
  • 1 teaspoon sea salt flakes
  • 50 gram cold unsalted butter, chopped
  • 1 free-range egg
  • 1/4 cup (60ml) olive oil

Method

Roast beetroot, garlic and chia seed tart
  • 1
    Place beetroot, leaving a little of the stems attached. Finely chop enough of the beetroot stems to make up 2 tablespoons; reserve for the pastry. Pick 20g small beetroot leaves, cover with damp paper towel; refrigerate until ready to use. Pick a further 100g of beetroot leaves, shred finely; refrigerate. Discard remaining leaves and stems.
  • 2
    Make pastry: Combine chia seeds and the water in a medium bowl; stand for 20 minutes. Add flour, salt and butter; rub together until mixture resembles coarse crumbs. Stir in reserved beetroot stems (from step 1). Whisk egg and oil in a small bowl, add to flour mixture; mix with your hands until just combined. Shape pastry into a disc. Cover; refrigerate 30 minutes.
  • 3
    Preheat oven to 200°C. Line an oven tray with foil.
  • 4
    Place beetroot, garlic and thyme in the centre of the tray; drizzle with 2 teaspoons of the oil. Wrap foil around beetroot. Roast 20 minutes; check garlic, remove if tender when lightly squeezed. Roast beetroot a further 10 minutes or until tender; discard thyme. Peel beetroot; cut into quarters.
  • 5
    Meanwhile heat remaining oil in a large frying pan over low heat; cook onions, stirring occasionally, for 20 minutes or until very soft. Add shredded leaves; stir for 3 minutes or until wilted. Season to taste. Cool.
  • 6
    Roll pastry between sheets of baking paper into a 30cm round. Using a bowl as a guide, trim pastry into a 29cm round. Fold in the edge to create a 1cm border.
  • 7
    Slide pastry with the paper onto a large oven tray; bake for 12 minutes or until golden. Spread onion mixture on tart base; top with roasted beetroot, garlic and cheese. Bake a further 10 minutes or until cheese is golden.
  • 8
    Whisk extra virgin olive oil and juice together in a small bowl; season to taste. Add reserved small beetroot leaves; toss to coat. Top tart with beetroot leaves; sprinkle with chia seeds.

Notes

You could also use 2 bunches of small beetroot. You will need to roast them for 1 1/4 hours and cut them into wedges. Beetroot stems are tender and sweet like silver beet and the slightly sour leaves are also edible. Little is wasted in this clever tart that utilises all parts of the beetroot.