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Photo of Beetroot & kale tart by WW

Beetroot & kale tart

6
Points® value
Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
8
Difficulty
Moderate
Heading out for a picnic? Make this veggie tart the night before – it’s delicious served cold and is easy to transport

Ingredients

Plain White Flour

250 g

Low Fat Spread

125 g

Egg, whole, raw

4 medium, raw

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, thinly sliced

Kale, raw

50 g, curly, leaves torn and stems discarded

Beetroot

250 g, (vacuum packed) cut into thick wedges

Balsamic vinegar

2 tablespoon(s)

Fat Free Natural Yogurt

120 g

Skimmed Milk

125 ml

Parsley, fresh

2 tablespoon(s), leaves, to serve

Salad leaves

4 portion(s)

Instructions

  1. To make the pastry, blitz together the flour and spread in a food processor until the mixture resembles fine breadcrumbs. Add 1 of the eggs and blitz again until a rough dough starts to form.
  2. Roll out the dough between 2 sheets of baking paper, to a thickness of 3mm, then use it to line a 24cm loose-bottom tart tin. Trim and discard any excess pastry then chill in the fridge for 45 minutes.
  3. Meanwhile, set a nonstick pan over a medium-high heat and mist with cooking spray. Add the onion to the pan and cook, stirring, for 5 minutes until softened, then add the kale and cook for another 5 minutes until wilted. Stir in the beetroot and vinegar, then remove from the heat and set aside to cool.
  4. Preheat the oven to 180°C, fan 160°C, gas mark 4. Fill the chilled pastry case with the cooled beetroot and kale mixture. In a bowl, whisk together the yogurt, milk and remaining eggs, then season well. Pour the egg mixture over the tart filling and bake for 50 minutes until set and golden.
  5. Serve the tart hot or cold, garnished with the parsley leaves.

Notes

Save time by using a 320g ready-rolled shortcrust pastry sheet. Re-roll to fit the tin, then trim and discard any excess.

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