Beet­root and goat’s cheese spelt tart

donna hay - Fresh + Light - - Fresh On Trend -

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 deep­sided 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 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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