Roast beet, kale and sesame seed tart
⅓ cup(s), (60g) toasted
1¼ cup(s), (190g)
Reduced fat oil spread
2 tbs, toasted
1 medium, thinly sliced
150 g, (½ bunch curly) stems discarded, leaves torn
Beetroot, baked without fat
250 g, 3, cut into think wedges
99% fat-free plain Greek yoghurt
½ cup(s), (120g)
½ cup(s), (125 ml)
Fresh flat-leaf parsley
- 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.
- 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.
- 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.
- 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.