Gluten-Free dishes don’t have to be boring with this wheat and Gluten-Free Beetroot and Herb Tart. With just a few ingredients, you can have a delicious, sophisticated, and gut-friendly dish for you and your gluten-free family or friends to enjoy.
Good for Your Gut and Overall Health
Not only is this dish wheat and gluten-free, but is it also free of refined sugars, and is packed with beetroot, a particularly healthy root vegetable that is full of essential nutrients such as vitamin C, potassium, folate, iron, and manganese, and is a great source of fiber. Beetroot has also been associated with improved blood flow and lower blood pressure. Beetroots are low in calories, and are therefore perfect for the health conscious or those who might be on a diet.
Ready in an Hour and a Half
There is no major preparation for this dish, and the majority of the time needed is for the cooking of the beetroots and the puff pastry in the oven. The raw beetroot is coated in apple cider vinegar, oil, onion, herbs of your choice, and sweetener or honey, and is cooked in the oven for 45 minutes. It is then taken out of the oven, covered with rolled out puff pastry, and baked for another 30 minutes. Orange zest is placed over the pastry, and you are done!
Enjoy this Gluten-Free Beetroot and Herb Tart with a fresh green salad on the side, or with some potato chips to up the indulgence level just a little bit!
Notes for making this Beetroot and Herb Tart:
- Please add a link to the gluten-free puff pastry recipe.
- Can follow the same recipe with a normal wheat flour pastry. Quantities will be the same.
- I used basil and it was delicious but any herb will do.
- Its quite a sweet dish so the sweetener can be left out for those that prefer.
Gluten-Free Beetroot and Herb Tart
Ingredients
- 400 g Beetroot Cut into wedges
- 1 Large Red Onion Cut into wedges
- 3 tbsp Olive oil
- 2 tbsp Apple Cider Vinegar
- 1/4 tsp Stevia OR 2 tbsp Honey
- 50 g Your Choice of Fresh Herb
- 500 g Gluten-Free Puff Pastry
- 1 Orange Zested
Instructions
- Add the beetroot, onion, oil, vinegar, sweetener and herb in a bowl and toss. Then let sit for 10 minutes.
- Heat up some oil in an oven dish.
- Place your beetroot mix into the oven dish and bake for 45 minutes at 180°C with either a lid or foil covering.
- Roll out your puff pastry to a size a little larger than your oven dish.
- Once the beetroot has been baked, lay the puff pastry over the top of the beetroot tucking any excess into the sides.
- Bake for 30 minutes at 180°C.
- Tip the oven dish upside down onto a serving dish. Then squeeze over your orange zest and add any extra greenery of choice.