beetroot and goat’s cheese spelt tart
- 800g bunch mixed baby heirloom beetroot, trimmed, peeled and quartered
- 1 tablespoon extra virgin olive oil
- 10 sprigs thyme
- 4 cloves garlic
- 1 red onion, thinly sliced
- 2 tablespoons pomegranate molasses
- 1 teaspoon sea salt flakes
- cracked black pepper
- 80g goat’s cheese, crumbled
wholemeal hot water pastry
- ¼ cup (50g) coconut oil
- ⅓ cup (80ml) water
- 1½ cups (210g) wholemeal (whole-wheat) spelt flour+
- ½ teaspoon sea salt flakes
- 2 teaspoons chopped thyme
- Preheat oven to 200°C (400°F). Place the beetroot, oil, thyme, garlic, onion, pomegranate molasses, salt and pepper in a deep-sided baking dish and toss to combine.
- Cover with aluminium foil and cook for 30 minutes or until tender. Remove from oven and set aside to cool slightly.
- Squeeze the garlic cloves out of their skins into a small bowl and mash with a fork. Add to the beetroot and toss to combine.
- To make the wholemeal hot water pastry, place the oil and water in a medium saucepan over high heat and bring to the boil. Remove from heat, add the flour, salt and thyme and stir well to combine.
- Turn out the dough on a clean work surface and knead until smooth. Roll out between 2 sheets of non-stick baking paper to a 32cm x 24cm rectangle and place on a large oven tray.
- Place the beetroot mixture in the centre of the pastry, reserving the cooking juices and leaving a 2cm border. Top with the goat’s cheese and fold over the edges of the pastry to enclose.
- Cook in the oven for 25 minutes or until crisp and golden. Pour over reserved cooking juices to serve. Serves 4–6.
+ Wholemeal spelt flour is high in fibre and has a lower level of gluten for easier digestion. Find it in supermarkets and health food stores.
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