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Photo of Roast beet, kale and sesame seed tart by WW

Roast beet, kale and sesame seed tart

Total Time
2 hr 45 min
45 min
1 hr


Flaked almonds

cup(s), (60g) toasted

Plain flour

1¼ cup(s), (190g)

Reduced fat oil spread

125 g


4 medium

Sesame seeds

2 tbs, toasted

Olive oil

2 tsp

Red onion

1 medium, thinly sliced


150 g, (½ bunch curly) stems discarded, leaves torn

Beetroot, cooked without added fat

250 g, 3, cut into think wedges

Balsamic vinegar

2 tbs

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Skim milk

½ cup(s), (125 ml)

Fresh flat-leaf parsley

¼ cup(s)


  1. Process almonds and flour in a food processor until finely chopped. Add spread and process until mixture resembles fine breadcrumbs. Add 1 egg and process until dough just starts to come together. Add seeds and pulse until combined.
  2. Turn dough onto a floured surface. Knead lightly until just smooth. Roll pastry between 2 sheets of baking paper until 3mm thick. Line a 3cm-deep, 24cm (base measurement) fluted tart tin with pastry. Trim and discard excess. Refrigerate for 1 hour to rest.
  3. Preheat oven to 180°C. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add kale and cook, stirring, for 5 minutes or until wilted. Stir in beetroot and vinegar. Remove from heat. Set aside to cool until required.
  4. Fill pastry case with kale mixture. Whisk yoghurt, milk and remaining eggs in a bowl. Season with salt and pepper. Pour egg mixture over filling. Bake for 45-50 minutes or until set. Serve tart warm or cold sprinkled with parsley.


SERVING SUGGESTION: Garden salad drizzled with lemon juice.