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Beetroot & Sweet Potato Tart

 
Beetroot & Sweet Potato Tart
Image ©
 
One serving costs about $1.65

$1.65 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8
spoonacular Score:36%

Spoonacular Score: 36%

 

Beetroot & Sweet Potato Tart requires roughly 45 minutes from start to finish. This recipe serves 8. One serving contains 284 calories, 9g of protein, and 17g of fat. For $1.65 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 1 person were glad they tried this recipe. A mixture of tapioca starch, onion, quinoa flour, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a not so outstanding spoonacular score of 25%. If you like this recipe, take a look at these similar recipes: Baked Sweet Potato And Beetroot, Beetroot, Sumac And Sweet Potato Salad, and Sweet Potato Tart Tatindam Good Sweet By David Guas & Raquel Pe.

Cream Sherry, Port, and Port Wine are great choices for Tart. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
2 Tbsps
2 Tbsps balsamic vinegar
balsamic vinegar
1 oz
1 oz butter
butter
1 small
1 small blub of fennel
blub of fennel
1 clove
1 clove garlic
garlic
2
2 golden beets
golden beets
0.5 tsps
0.5 tsps black ground pepper
black ground pepper
1 cup
1 cup white gruyere
white gruyere
0.5 cup
0.5 cup hazelnut flour
hazelnut flour
0.5 cup
0.5 cup hazelnut flour
hazelnut flour
2 Tbsps
2 Tbsps olive oil
olive oil
0.5 cup
0.5 cup quinoa flour
quinoa flour
2
2 red beets
red beets
0.5
0.5 red onion
red onion
1 Tbsp
1 Tbsp red wine
red wine
2 tsps
2 tsps salt
salt
0.5 cup
0.5 cup spelt flour
spelt flour
0.25
0.25 sweet potato
sweet potato
0.33 cup
0.33 cup tapioca starch
tapioca starch
7 Tbsps
7 Tbsps water
water
2 Tbsps balsamic vinegar
2 Tbsps
balsamic vinegar
1 oz butter
1 oz
butter
1 small blub of fennel
1 small
blub of fennel
1 clove garlic
1 clove
garlic
2 golden beets
2
golden beets
0.5 tsps black ground pepper
0.5 tsps
black ground pepper
1 cup white gruyere
1 cup
white gruyere
0.5 cup hazelnut flour
0.5 cup
hazelnut flour
0.5 cup hazelnut flour
0.5 cup
hazelnut flour
2 Tbsps olive oil
2 Tbsps
olive oil
0.5 cup quinoa flour
0.5 cup
quinoa flour
2 red beets
2
red beets
0.5 red onion
0.5
red onion
1 Tbsp red wine
1 Tbsp
red wine
2 tsps salt
2 tsps
salt
0.5 cup spelt flour
0.5 cup
spelt flour
0.25 sweet potato
0.25
sweet potato
0.33 cup tapioca starch
0.33 cup
tapioca starch
7 Tbsps water
7 Tbsps
water

Equipment

food processor
food processor
baking sheet
baking sheet
plastic wrap
plastic wrap
mixing bowl
mixing bowl
oven
oven
frying pan
frying pan
knife
knife
whisk
whisk
food processor
food processor
baking sheet
baking sheet
plastic wrap
plastic wrap
mixing bowl
mixing bowl
oven
oven
frying pan
frying pan
knife
knife
whisk
whisk


Instructions

  1. To Make the Tart Crust:
  2. First, put your patience cap on, cause this ones a doozy. At least it was for me as I have minimal experience with anything pie-related. In your Kitchen Aid or food processor (or if youre super awesome at making things by hand, simply use a mixing bowl), put all dry ingredients and pulse until they are well combined. I used my KitchenAid and the round whisk attachment. Begin slowly cutting in the chilled butter, a few tablespoons at a time. Once all of the butter is in, the mixture should have small beads the size of a pea. Begin adding the ice water a tablespoon at a time, continuing to mix. Once all of the water is well incorporated, turn the dough out onto a lightly floured surface, knead just a few times. Press the dough into a thick disk shape, then wrap the dough tightly in plastic wrap. Allow the dough to sit at least one hour in the refrigerator.
  3. To Make the Beet & Sweet Potato Topping:
  4. Preheat the oven to 375 degrees. Wash and peel the beets and sweet potato. Cut them about to thick. Drizzle them lightly with olive oil and some salt. Lay the pieces flat on a lightly oiled cookie sheet. Bake for about 12 minutes, then check on the vegetables. The sweet potato should be about done if this is the case, remove the sweet potato pieces and allow the beets to bake another 10 to 15 minutes. You want all veggies to be soft, but not crispy. Once the beets are ready, remove from oven and set aside.
  5. To Make the Filling:
  6. While, the beets and sweet potato are roasting in the oven, heat the two tablespoons of olive oil in a medium skillet over medium heat. Add the onion and saut 2 minutes before adding the garlic and fennel. Saute about 3 minutes before adding a tablespoon of balsamic vinegar. Wait until the vinegar is mostly absorbed and add another tablespoon of balsamic vinegar. Again, wait until mostly absorbed, another 4 or 5 minutes, and add the tablespoon of red wine. Continue to saut until everything is soft and the liquid has almost completely evaporated and is coating the mixture. Set Aside until you are ready to put everything together.
  7. To Compile the Tart:
  8. Take the tart dough out of the refrigerator, unwrap it and transfer it to a floured surface. Roll the dough into a circle shape about thick. I didnt have any extra dough and it all fit very nicely into an 8 tart dish. If you have extra dough, simply trim it off and make something wonderful with it later. The recipe I followed said to refrigerate the dough again for another 30 minutes. I skipped this step. Prick the dough lightly with a fork and bring out your tart mold.
  9. Heat the oven to 375 degrees. Lay the beet and sweet potato pieces on top, ensure theyre tightly packed. Overlapping is perfectly acceptable and recommended so that the whole top is covered with the beautiful roots. Spread the carmelized onion and fennel mixture evenly over the beet and sweet potato slices and press down with a fork. If you choose to add shredded cheese, sprinkle it over the onion mixture. Lay the tart dough on top of everything and use your fingers to ensure the dough is spread all the way to the edges of the tart mold. Press down firmly on the dough to ensure all ingredients are nestled together. Bake in the oven for 35 to 40 minutes, until the crust is golden brown and flaky.
  10. Allow the tart to cool about 15 20 minutes before inverting it onto a large serving plate. Use a sharp knife to cut slices.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.88
Ingredient
2 tablespoons balsamic vinegar
1 ounce butter
1 small blub of fennel
1 clove garlic
2 golden beets
½ teaspoons black ground pepper
1 cup white gruyere
½ cups hazelnut flour
2 tablespoons olive oil
½ cups quinoa flour
2 red beets
½ red onion
1 tablespoon red wine
2 teaspoons salt
½ cups spelt flour
¼ sweet potato
⅓ cups tapioca starch
Price
$0.27
$0.24
$0.78
$0.07
$3.98
$0.03
$4.71
$1.84
$0.33
$0.72
$0.91
$0.18
$0.20
$0.01
$0.34
$0.19
$0.24
$15.06

Nutritional Information

Quickview
328 Calories
10g Protein
20g Total Fat
25g Carbs
3% Health Score
Limit These
Calories
328k
16%

Fat
20g
32%

  Saturated Fat
5g
37%

Carbohydrates
25g
9%

  Sugar
5g
6%

Cholesterol
25mg
9%

Sodium
777mg
34%

Alcohol
0.2g
1%

Get Enough Of These
Protein
10g
20%

Vitamin A
1300IU
26%

Calcium
217mg
22%

Fiber
5g
22%

Vitamin K
21µg
21%

Folate
56µg
14%

Phosphorus
139mg
14%

Manganese
0.25mg
13%

Iron
2mg
12%

Potassium
313mg
9%

Vitamin C
6mg
8%

Magnesium
24mg
6%

Zinc
0.9mg
6%

Vitamin E
0.84mg
6%

Vitamin B2
0.08mg
5%

Vitamin B12
0.27µg
5%

Selenium
3µg
4%

Vitamin B6
0.08mg
4%

Copper
0.08mg
4%

Vitamin B5
0.3mg
3%

Vitamin B1
0.04mg
2%

Vitamin B3
0.4mg
2%

covered percent of daily need

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