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Beetroot Soft Tart

Aug-04-2016
Rita Arora
60 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Beetroot Soft Tart RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Indian
  • Baking
  • Appetizers
  • Egg Free

Ingredients Serving: 4

  1. For Dough:
  2. 500 gm refined flour
  3. 7 gm dry yeast
  4. 1 tsp salt
  5. 2 tsp sugar
  6. 2 tbsp milk powder
  7. 1 cup Luke warm milk
  8. 40 gm butter
  9. water as required
  10. For stuffing:
  11. 2 small beetroot
  12. 1 carrot
  13. 1 onion
  14. 1/4 cup cabbage
  15. 1 capsicum
  16. 1/2 tsp chilly powder
  17. salt to taste
  18. 1 tsp Pizza Seasoning
  19. 1-2 tbsp tandoori mayo
  20. 1/4 cup mozzarella cheese
  21. 1 tsp oil
  22. 1 tsp butter

Instructions

  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 (1)  

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Aasha sharma
Aug-10-2016
Aasha sharma   Aug-10-2016

Looks so tasty

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