Beetroot Tart With Whipped Feta | Donna Hay

Step 1

Preheat oven to 180°C (350°F).To make the oat pastry, place the oats, chia seeds and salt in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs. Add the flour and almond meal and pulse to combine.Place the oil, water and egg in a small jug and whisk to combine. With the motor running, gradually pour the oil mixture into the oat mixture, processing until combined but still crumbly. Divide the dough into 2 portions.Roll each portion out between 2 sheets of non-stick baking paper to make 2 rough 15cm x 36cm rectangles. Remove the top sheet of baking paper from each dough portion and place them on separate baking trays. Bake for 5–7 minutes or until golden and crisp. Allow to cool completely on the trays. To make the whipped feta, place the feta, sour cream and mustard in a bowl and whisk to combine. Set aside. To make the beetroot dressing, combine the oil, vinegar, orange rind, salt and pepper in a large bowl. Add the beetroot to the dressing and toss to coat. To assemble, place the oat pastry on serving platters and top with the whipped feta, beetroot, beetroot leaves and red-veined sorrel. Drizzle with any remaining beetroot dressing, sprinkle with pepper and serve. Serves 6–8

Step 2

Preheat oven to 180°C (350°F).To make the oat pastry, place the oats, chia seeds and salt in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs. Add the flour and almond meal and pulse to combine.Place the oil, water and egg in a small jug and whisk to combine. With the motor running, gradually pour the oil mixture into the oat mixture, processing until combined but still crumbly. Divide the dough into 2 portions.Roll each portion out between 2 sheets of non-stick baking paper to make 2 rough 15cm x 36cm rectangles. Remove the top sheet of baking paper from each dough portion and place them on separate baking trays. Bake for 5–7 minutes or until golden and crisp. Allow to cool completely on the trays. To make the whipped feta, place the feta, sour cream and mustard in a bowl and whisk to combine. Set aside. To make the beetroot dressing, combine the oil, vinegar, orange rind, salt and pepper in a large bowl. Add the beetroot to the dressing and toss to coat. To assemble, place the oat pastry on serving platters and top with the whipped feta, beetroot, beetroot leaves and red-veined sorrel. Drizzle with any remaining beetroot dressing, sprinkle with pepper and serve. Serves 6–8