Beetroot Soft Tart | How to make Beetroot Soft Tart

By Rita Arora  |  4th Aug 2016  |  
4 from 1 review Rate It!
  • Beetroot Soft Tart, How to make Beetroot Soft Tart
Beetroot Soft Tartby Rita Arora
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About Beetroot Soft Tart Recipe

The bread has a wonderful slightly nutty taste, crunchy on the outside, soft on the inside.

Beetroot Soft Tart is delicious and authentic dish. Beetroot Soft Tart by Rita Arora is a great option when you want something interesting to eat at home. Restaurant style Beetroot Soft Tart is liked by most people . The preparation time of this recipe is 60 minutes and it takes 30 minutes to cook it properly. Beetroot Soft Tart is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Beetroot Soft Tart. Beetroot Soft Tart is an amazing dish which is perfectly appropriate for any occasion. Beetroot Soft Tart is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Beetroot Soft Tart at your home.

Beetroot Soft Tart

Ingredients to make Beetroot Soft Tart

  • For Dough:
  • 500 gm refined flour
  • 7 gm dry yeast
  • 1 tsp salt
  • 2 tsp sugar
  • 2 tbsp milk powder
  • 1 cup Luke warm milk
  • 40 gm butter
  • water as required
  • For stuffing:
  • 2 small beetroot
  • 1 carrot
  • 1 onion
  • 1/4 cup cabbage
  • 1 capsicum
  • 1/2 tsp chilly powder
  • salt to taste
  • 1 tsp Pizza Seasoning
  • 1-2 tbsp tandoori mayo
  • 1/4 cup mozzarella cheese
  • 1 tsp oil
  • 1 tsp butter

How to make Beetroot Soft Tart

  1. Preheat oven at 180 degree C. Grease a tart mould with some butter and dust with some flour. Take fresh yeast in a bowl. Add sugar and 1/2 cup of warm water, mix and set aside to activate.
  2. Sieve flour in a bowl. Add salt, milk powder and mix. Make a well in the center, 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. Cover with cling film and prove for 30- 40 minutes.
  3. Chop the veggies in small cubes. Heat a pan, add oil and butter, add the veggies and saute for 2 minutes. Add chilly powder, white pepper powder and pizza seasoning (Do not add salt). Remove from heat and cool.
  4. Dust the worktop with some flour, transfer the proven dough and knock back to release air. Put butter and knead into a soft dough. Dust some flour and knead again. 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.
  5. Apply 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.
  6. Roll out the medium dough portion to make a thick sheet. Place the sheet on top of the veggie mixture, covering it. Discard the excess dough, pinch the edges to seal.
  7. Set aside to prove for 30 minutes. Place in the baking tray in a preheated oven and bake for 15-20 minutes. Remove from oven, brush some butter on top, cool and serve.

Reviews for Beetroot Soft Tart (1)

Aasha sharma2 years ago

Looks so tasty