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Fate Beetroot & Tomato Tart

This is a really delicious tart that is lovely served cold, warm or hot. The perfect accompaniment is a spoonful or two of redcurrant jelly which brings out the flavour of the beetroot. I use ready cooked beetroot in the recipe. The recipe is enough to make 8 individual tarts made in two large Yorkshire pudding tins, or one large tart baked in a flan tin about 22cm (9 inch) diameter. Fate Beetroot and Tomato Tart freeze well, just defrost before warming through in the oven or microwave.


For the pastry:

200g Fate Low Protein All Purpose Mix

100g block margarine

pinch of salt

2tsp course ground black pepper

50ml water

For the filling:

300g ready cooked beetroot

2tsp balsamic vinegar

75g thinly sliced red onion or spring onion

75g Fate Low Protein All Purpose Mix

½tsp baking powder

salt and pepper to season

50ml oil

100ml water

few drops yellow colouring

6-8 cherry tomatoes, cut into quarters

To serve

redcurrant jelly

Pre heat the oven, Gas 6. 200°C 400°F

First, make the pastry:

Place the Fate All Purpose Mix into a mixing bowl, and stir in the salt and pepper. Rub in the margarine until the mixture resembles fine breadcrumbs, then continue until it resembles coarse breadcrumbs. Add the water and mix quickly with a metal spoon until smooth.

Lightly dust the work surface with a little extra Fate All Purpose Mix, and knead the pastry for a couple of minutes until it is smooth. Roll out and line a 9 inch(22 cm) flan tin. Or use a cutter to cut 8 circles of pastry, 12 cm diameter (4 ½ inch) to line 2 large Yorkshire pudding trays to make individual tartlets.

Next, prepare the filling:

Cut the beetroot into small cubes about 1 ½ cm. Place into a small dish and add the balsamic vinegar. Stir well.

Place the Fate All Purpose Mix into a small mixing bowl or jug. Stir in the baking powder, and season with salt and pepper. Use a baby’s bottle to measure the oil and water and add just a couple of drops of yellow colouring. Pour this water mixture into the dry ingredients and using an electric hand mixer, whisk on high speed for about 1½ mins until it looks like a thick and creamy mayonnaise. Stir in the thinly sliced red onion or spring onion.

Put the tart together:

Place the beetroot onto the pastry. Then spoon the whisked mixture on top of the beetroot. Using the spoon, gently spread it to the edge. It’s best that some of the beetroot gets mixed with the topping, just be careful not to mix it in too much because you will end up with a very pink pie! Then, cut the cherry tomatoes into quarters, and place them on the top. Bake in a preheated oven for about 25-30 mins for a large flan or 15-20 mins for individual tartlets.

Serve hot, warm or cold with a spoonful of redcurrant jelly.


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