Beet Tart

Name: Beet Tart
Ingredients: 1 1/2 cups flour; 1/2 tsp salt; 7 tbsp cold butter, chopped; 1 tbsp lemon juice; 4 oz spreadable cream cheese; 1 can (15 oz) baby beets, drained and cut into wedges; 1/4 cup arugula leaves; 1/4 cup chopped walnuts, toasted; 2 tbsp parsley leaves; 1 None lemon, peel finely grated; 2 tsp olive oil

11 ingredients

4 steps

Ingredients

1 1/2 cups flour
1/2 tsp salt
7 tbsp cold butter, chopped
1 tbsp lemon juice
4 oz spreadable cream cheese
1 can (15 oz) baby beets, drained and cut into wedges
1/4 cup arugula leaves
1/4 cup chopped walnuts, toasted
2 tbsp parsley leaves
1 None lemon, peel finely grated
2 tsp olive oil

Directions

1

Preheat the oven to 350°F. Lightly grease a baking pan.
2

For the pastry, sift flour and salt into a bowl. Add butter and rub in using fingertips until mixture resembles breadcrumbs. Stir in 2 tbsp ice-cold water and lemon juice to form a soft dough. Shape into a disc. Wrap in plastic wrap and refrigerate for 30 mins.
3

Roll out pastry between 2 sheets parchment paper to a rough 14 x 8-inch rectangle. Transfer to baking pan on sheet of paper. Bake 15-20 mins, until golden. Cool.
4

Spread cream cheese on pastry. Top with beets, arugula, walnuts, parsley and lemon peel. Drizzle with oil. Season to taste.