Pure Hemp Heart Tartlets with Roasted Beetroots
Get into this new recipe by our hemp chef, Adam.
Colourful, nutritious and super yummy!
4 large beetroot
1 golden beetroot
1 candy beetroot
2 tablespoons of hemp seed oil
flaky sea salt and freshly ground black pepper
for the pastry
115 g of wholemeal or high-grade flour plus extra for dusting
50 g of butter or non-dairy butter
1/2 a teaspoon of finely chopped rosemary leaves
1/2 a teaspoon of flaky sea salt
Hemp heart purée
100 g of hemp hearts lightly toasted
25ml of water
4 tablespoons of hemp oil
2 tablespoons balsamic vinegar
30g of toasted pine nuts for garnish
Preheat the oven 180°
Finely slice golden beetroot on mandolin or with a peeler
Finely slice candy beetroot on mandolin or with a peeler
Place the red beetroots on a sheet of foil and drizzle with hemp seed oil and season well
Wrap the foil around & cover the beetroot now place it in the oven for one half hours, after cooking remove from the oven and unwrap the beetroots and allow to cool enough to handle, peel the beetroots using a small knife and slice each one into eight wedges.
For the pastry discs
Place flour, butter, rosemary and salt in a food processor and pulse until the mixture resembles breadcrumbs, at about 2 tablespoons of cold-water pulse to form a stiff dough, now shape into a ball on a clean surface and cover with clingfilm place in the fridge for 30 minutes.
Place the ball of pastry on a floured surface and roll out to 3 mm thick.
Cut out circles about 10 cm diameter or circle
Transfer to a baking tray lined with parchment paper and return to the fridge for 20 minutes.
Preheat oven to 190° fan.
Place in the middle of the oven for 8 to 12 minutes until the pastry is golden and cooked through. Remove from the oven and put the pastry desks on a wire rack to cool.
The hemp heart purée
Put three quarters of the hemp hearts in a blender with 25 mL of water blend until smooth and creamy season with salt and adding a little more water if needed to form a smooth purée.
spread three quarters of the hemp heart purée over the pastry disc, mix the hemp oil and balsamic vinegar in a large bowl, add the roasted beetroot wedges in the candy and yellow beetroot slices season well with salt and black pepper coating well in the dressing place ¼ of the beetroot slices overlapping each other over the top of the hemp heart purée pipe the remaining purée on top then garnish with the remaining slices of yellow & candy beetroot garnish with a few toasted pine nuts sprinkle with hemp hearts lots .
Yum YUM Yum, Enjoy!