Beetroot Soft Tart Recipe

Name: Beetroot Soft Tart Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g All-Purpose Flour (500 grams All Purpose Flour (Maida)); 7 g Active Yeast (7 grams Active dry yeast); 1 tsp Table Salt (1 teaspoon Salt + Salt as required); 2 tsp Granulated Sugar (2 teaspoons Sugar); 2 tbsp Milk Powder (2 tablespoons Milk Powder); 1 cup Whole Milk (1 cup Milk lukewarm); 40 g Butter (40 grams Butter (Salted) + 1 teaspoon Butter (Salted)); 2 pieces Beet (2 Beetroots cubed); 1 piece Carrot (1 Carrot (Gajjar) cubed); 1 piece Yellow Onion (1 Onion finely chopped); ¼ cup Cabbage (1/4 cup Cabbage (Patta Gobi/ Muttaikose) finely chopped); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) finely chopped); ½ tsp Red Chili Powder (1/2 teaspoon Red Chilli powder); 1 tsp Dried Oregano (1 teaspoon Dried oregano); 2 tbsp Tandoori Mayo (2 tablespoons Del Monte Tandoori Mayo); ¼ cup Mozzarella Cheese (1/4 cup Mozzarella cheese); 1 tsp Vegetable Oil (1 teaspoon Oil)

Beetroot Soft Tart Recipe - Dessert Recipes (Indian)

90 minIndian

Servings4

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Vegetarian
Pescatarian
Egg Free

Ingredients

For 4 servings

All-Purpose Flour500 g · 500 grams All Purpose Flour (Maida)
Active Yeast7 g · 7 grams Active dry yeast
Table Salt1 tsp · 1 teaspoon Salt + Salt as required
Granulated Sugar2 tsp · 2 teaspoons Sugar
Milk Powder2 tbsp · 2 tablespoons Milk Powder
Whole Milk1 cup · 1 cup Milk lukewarm
Butter40 g · 40 grams Butter (Salted) + 1 teaspoon Butter (Salted)
Beet2 pieces · 2 Beetroots cubed
Carrot1 piece · 1 Carrot (Gajjar) cubed
Yellow Onion1 piece · 1 Onion finely chopped
Cabbage¼ cup · 1/4 cup Cabbage (Patta Gobi/ Muttaikose) finely chopped
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) finely chopped
Red Chili Powder½ tsp · 1/2 teaspoon Red Chilli powder
Dried Oregano1 tsp · 1 teaspoon Dried oregano
Tandoori Mayo2 tbsp · 2 tablespoons Del Monte Tandoori Mayo
Mozzarella Cheese¼ cup · 1/4 cup Mozzarella cheese
Vegetable Oil1 tsp · 1 teaspoon Oil

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Steps

1To begin making the Beetroot Soft Tart recipe, preheat the ovenat 180°C. Grease a tart mould with some butter and dust with some flour.
2Take fresh yeast in a bowl. Add sugar and 1/2 cup of warm water, mix and set aside to activate.
3Sieve flour in a bowl. Add salt, milk powder, and mix.
4Make a whole in the centre, add activated yeast and mix well.Add some warm milk and water and knead into a soft dough. Dust some flour in another bowl and transfer the dough.
5Cover with cling film and prove for 30 to 40 minutes. Next, chop the veggies and keep it ready.
6Heat aheavy bottomed pan, add oil and butter, add the veggies and saute them for 2 minutes.
7Add chilli powder, white pepper powder and oregano (don't add salt right now otherwise it will get soggy). Remove from heat and cool.
8Dust the worktop with some flour, transfer proven dough and knock back to release air.Put butter and knead into a soft dough. Dust some flour and knead again.
9Dust the worktop with some flour, take a medium portion of dough and roll out to make a thick sheet. Line the greased tart mould with the sheet, covering the edges as well.
10Apply tandoori mayo on the sheet. Now add salt to the stuffing and mix well.Put the stuffing in lined tart mould and level it out, spread some cheese over it.
11Dust the worktop with some flour and roll out the medium dough portion to make a thick sheet. Place the sheet on top of veggie mixture, covering it.
12Discard the excess dough from the mould using a knife and lightly pinch edges to seal.
13Set aside to prove for 30 minutes. Put the mould on a baking tray. Place the baking tray in preheated oven and bake for 15-20 minutes.
14Remove from oven, brush some butter on top and cool.Remove from the mould and transfer the tart onto a serving platter. Cut into wedges and serve.
15Serve Beetroot Soft Tart along with Low Fat Vegetable Dip with Herbs and Red Wine Sangria Cocktail for a delicious weekend dinner.