Roast beet, rosemary and chia seed tart recipe

You know we love chia seeds and this roast beet, rosemary and chia seed tart recipe is a seriously delicious way to get our fix. You’re very welcome!

Serves 4

For the pastry

2tbsp chia seeds

2tbsp warm water

1½ cups (180g) wholemeal spelt flour

1tsp Himalayan salt

50g (1½ ounces) cold unsalted organic butter, chopped

1 organic egg

¼ cup (60ml) coconut oil, melted

For the filling

3 red and 3 golden baby beets (500g) with stems and leaves attached

8 cloves garlic, unpeeled

6 sprigs fresh thyme

2 long sprigs of rosemary

2tbsp coconut oil

3 medium red onions (450g), sliced thinly

½ cup (120g) soft goat’s cheese, crumbled

For the dressing

1tbsp extra-virgin olive oil

1tbsp orange juice, freshly squeezed

1tbsp chia seeds

Trim beetroots, leaving a little of the stem attached. Finely chop the remaining beetroot stems to make up about 2 tablespoons. Set aside for the pastry. Pick a handful of larger beetroot leaves, shred finely and set aside. Pick a handful of small beetroot leaves and set aside whole. Discard any remaining leaves and stems.

Make the pastry. Combine chia seeds and water in a medium bowl. Stand for 10 minutes. In a separate bowl, rub together flour, salt and butter until mixture resembles coarse crumbs. Stir in 2 tablespoons of chia seeds and reserved chopped beetroot stems. Whisk egg and oil in a separate bowl, add to the flour mixture and mix until just combined. Knead the pastry with your hands for a few minutes into a ball, cover and refrigerate for 20 minutes.

Preheat oven to 180°C/350°F. Chop beetroots into quarters and place on lined baking tray with garlic, thyme and rosemary. Drizzle with half the coconut oil and season with salt and pepper. Roast for 20 minutes, remove garlic and roast for another 15 minutes until beetroot is tender.

Heat remaining oil in a large frying pan over low heat, cook onions, stirring occasionally, for 20 minutes or until very soft. Add larger shredded leaves, stir for 2 minutes or until wilted. Season to taste.

Roll pastry between sheets of baking paper with a rolling pin into a 30cm (12-inch) round disc. Place into a 2.5cm deep, 23cm (base measurement) (1 x 9-inches) round fluted pastry tin. Trim edges. Bake tart case in the oven for 15 minutes or until golden. Spread onion mixture on base, top with roasted beets, peeled garlic and goat’s cheese. Bake for a further 10 minutes or until cheese is golden.

Whisk olive oil and juice together in a small bowl, season to taste. Add reserved small beetroot leaves; toss to coat. Top tart with chopped beetroot leaves and sprinkle with remaining chia seeds. Garinish with micro herbs and shredded carrot, if desired.

Per serving:
20.5g protein, 52.1g fat, 34.6g saturated fat, 44.0g carbohydrate, 16.5g fibre

This recipe is from the Lorna Jane Clean and Simple Eating cook book, available at activeinstyle.co.uk