//Pure Hemp Heart Tartlets with Roasted Beets & Hemp Seed Pureé

Pure Hemp Heart Tartlets with Roasted Beets & Hemp Seed Pureé

Pure Hemp Heart Tartlets with Roasted Beetroots

Get into this new recipe by our hemp chef, Adam.

Colourful, nutritious and super yummy!

Shopping List 

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.

The build

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!

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2019-11-20T16:54:05+13:00November 20th, 2019|Recipes|0 Comments

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