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Vibrant Savoury Beetroot Tarts

1 February, 2016

By Kelly Fielding

I used to make these tarts for an organic food store on the Sunshine Coast. They were a great hit because of their vibrant colour and unique taste! They are a great way to introduce people to raw savoury food that isn’t just salad!

Magical Ingredients:

The base
1 cup of almond meal
6 sun dried tomatoes
1 teaspoon of psyliuum husk
1 teaspoon of coconut oil
1/2 cup of sunflower seeds
1 teaspoon of tamari
1 teaspoon of coconut vinegar or apple cider vinegar
2 tablespoons of flax seed meal

What to do:

To make the crusts, place all of the ingredients in your food processor and process until the mixture comes together and forms a soft dough.
Press the dough into 4 small pie tins or muffin trays- make sure to line them so they can pop out easily.
Place the bases in the fridge while you make the filling.

Magical Ingredients:

The filling
1 1/2 cups of cashews, soaked for 4 hours and then strained and rinsed
1 tablespoon of lemon juice
1 teaspoon of coconut vinegar or apple cider vinegar
1 teaspoon of tamari
6 rosemary leaves
1 teaspoon of balsamic vinegar
1 small beetroot grated
1/4 of a zucchini grated
1/2 a teaspoon of salt
1/4 inch piece of fresh ginger
2 tablespoons of coconut oil
2 tablespoons of filtered water

What to do:

1. Place all of the ingredients in a high speed blender and blend until the mixture is very smooth and creamy. You may need to add a touch more water, but try and keep the mixture as firm as possible. You may need to stop an scrape down the sides once or twice to ensure everything is well mixed. You can also use a food processor but it wont be quite as smooth as a blender.
2. Use a spatula to distribute the filling between the four bases and then place the tarts back in the fridge for at least an hour or two to set. If you can allow them to set overnight that is even better!
3. Top the tarts before serving with fresh mint or rosemary and a scatter of sesame seeds.