Beetroot Soft Tart Recipe

Step 1: To begin making the Beetroot Soft Tart recipe, preheat the oven at 180°C

Step 2: Grease a tart mould with some butter and dust with some flour

Step 3: Take fresh yeast in a bowl

Step 4: Add sugar and 1/2 cup of warm water, mix and set aside to activate

Step 5: Sieve flour in a bowl

Step 6: Add salt, milk powder, and mix

Step 7: Make a whole in the centre, add activated yeast and mix well

Step 8: Add some warm milk and water and knead into a soft dough

Step 9: Dust some flour in another bowl and transfer the dough

Step 10: Cover with cling film and prove for 30 to 40 minutes

Step 11: Next, chop the veggies and keep it ready

Step 12: Heat a heavy bottomed pan, add oil and butter, add the veggies and saute them for 2 minutes

Step 13: Add chilli powder, white pepper powder and oregano (don't add salt right now otherwise it will get soggy)

Step 14: Remove from heat and cool

Step 15: Dust the worktop with some flour, transfer proven dough and knock back to release air

Step 16: Put butter and knead into a soft dough

Step 17: Dust some flour and knead again

Step 18: Dust the worktop with some flour, take a medium portion of dough and roll out to make a thick sheet

Step 19: Line the greased tart mould with the sheet, covering the edges as well

Step 20: Apply tandoori mayo on the sheet

Step 21: Now add salt to the stuffing and mix well

Step 22: Put the stuffing in lined tart mould and level it out, spread some cheese over it

Step 23: Dust the worktop with some flour and roll out the medium dough portion to make a thick sheet

Step 24: Place the sheet on top of veggie mixture, covering it

Step 25: Discard the excess dough from the mould using a knife and lightly pinch edges to seal

Step 26: Set aside to prove for 30 minutes

Step 27: Put the mould on a baking tray

Step 28: Place the baking tray in preheated oven and bake for 15-20 minutes

Step 29: Remove from oven, brush some butter on top and cool

Step 30: Remove from the mould and transfer the tart onto a serving platter

Step 31: Cut into wedges and serve

Step 32: Serve Beetroot Soft Tart along with Low Fat Vegetable Dip with Herbs and Red Wine Sangria Cocktail for a delicious weekend dinner