Beetroot & Squash Tart | Good Hemp
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Beetroot & Squash Tart

This fabulous tart made with mouth-wateringly tasty roasted beetroot & squash will get you in the mood for baking this Autumn! This recipe is highly nutritious, packed full of protein and a great source of omega 3!
Made exclusively by Ginger Vegan.

  • Serves 2-3
  • Vegan & Vegetarian
  • Source of Omega 3
  • Dairy Free

What you’ll need:

Crust:

  • 100g Good Hemp Pure Protein Powder
  • 125g plain flour (vegan)
  • 100g vegan margarine
  • 6 tbsp Good Hemp Milk Unsweetened

Filling:

  • 500g butternut squash (about half a medium sized squash)
  • 450g beetroot
  • 1 tbsp Good Hemp Oil
  • 100g gram/besan plain flour
  • 250 ml Good Hemp Milk Unsweetened
  • 2 sage leaves
  • 1 sprig of fresh thyme
  • 2 spring onions
  • Salt and freshly ground black pepper

Method:

Crust:

  1. Preheat oven to 180C (355F), Gas Mark 5.
  2. Mix together the protein powder and flour in a bowl and then rub in the margarine between your fingers until it resembles fine breadcrumbs.
  3. Add the Hemp Milk and mix together with your hands until it forms a dough. Knead briefly until smooth.
  4. Let the dough rest for 30 mins in the fridge before rolling out to about 4-5mm thick on a floured surface.
  5. Transfer to a 24cm tart tin and cut off any excess pastry around the edge with a knife.
  6. Bake blind with baking beans for 15 mins and then another 5 mins without the baking beans. Remove from the oven and set aside while you prepare the filling.

Filling:

  1. Peel and cut the squash and beetroot into approximately 2cm chunks. Put in a baking tin and drizzle with the hemp oil and mix to coat.
  2. Sprinkle over salt and pepper and bake in the oven for about 30 mins, turning half way through.
  3. While the vegetables are baking make a batter with the gram flour and Hemp Milk. Mix the gram/besan flour with 100ml of Hemp Milk and then gradually add the rest of the milk until you have a smooth batter.
  4. Finely chop the herbs and spring onions and add to the batter along with some salt and pepper to taste.
  5. Put the squash and beetroot into the tart case and pour over the prepared batter.
  6. Return to the oven and bake for 15-20 mins or until the filling is set.
  7. Serve hot or cold, with salad and roast potatoes.

Made exclusively by Ginger Vegan.