Pepper and beetroot tart

Screen Shot 2016-07-28 at 11.02.10 copySummer is wonderful time to get together, laugh, go for long walks and spend the time with a loved once.

Everything is so colourful, so should be the food.  Nature gave us all the tools to do so, all the vibrant veggies and fruits are in season so you just have to use them. I came up with this tart because I had too much kefir left in the fridge so I had to use it up. And I loved finished product so much that I repeated it already quite a few times with different veggies. Like aubergine, zucchini and tomato or cauliflower, courgette. Possibilities are endless!

Here I decided to share the version with colourful peppers! It looks like a superstar on the table, capturing everyones attention. Its super easy to make, so more time to spend outside and makes a perfect light lunch with a side of salad:)

I hope you will give it a try. Its vibrant, flavourful and nutritious, so why not?;)

Pepper and beetroot tart

Ingredients

  • 75 gr buckwheat flour
  • 50 gr corn meal
  • 250 gr coconut kefir
  • tablespoon mild tasting olive oil
  • pinch of salt
  • 2 tablespoons nutritional yeast
  • 1 tablespoon linseed meal
  • 1 teaspoon of baking powder
    For the filling:
  • 3 multicoloured peppers
  • 1 medium beetroot
  • few springs of thyme
  • 1 crushed glove of garlic
  • 1 finelly diced chilli pepper
  • 2 tablespoons olive oil

Instructions

  1. First of all start by combining all dry ingredients for the crust, then add olive oil and gradually pour coconut kefir over, stir to combine.
  2. Preheat oven to 180 degrees celsius and slice all your veggies.
  3. Crush garlic gloves, pick the leaves from thyme springs, dice chilli pepper(leave the seeds if you want it hotter) pound all this mixture with olive oil in the pestle and mortar and transfer to a small ramekin.
  4. Pour your crust mixture in the any suitable spring form(or I'm using silicon that works perfectly as well) arrange all the vegetables in the even layers, sprinkling them with flavourful oil.
  5. When you finish cover the tart with foil, transfer it to the oven and bake for an hour.
  6. After time is up let it cool slightly in the form before removing.
  7. Delicious served hot or cold.
http://myperfectgreens.com/pepper-and-beetroot-tart/

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