Name: Beetroot tarts with Scandinavian flavours
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Makes 6 Tarts
Ingredients: 125 g/4½ oz/1 cup plain/all-purpose flour; ½ tsp sea salt, plus extra for the pickle; 50 g/1¾ oz/½ cup rye flour; 1 tbsp sour cream; 90 g/3¼ oz/6 tbsp chilled butter, cut into small pieces, plus extra for greasing; 300 g/10½ oz cooked beetroot/beets (not in vinegar), patted dry; 1 tsp caraway seeds; 6 tbsp sour cream; juice of ½ lemon; freshly ground black pepper; yolks from 2 large hard-boiled eggs, crumbled; 1 fennel bulb, sliced into long, thin strips, fronds reserved; 1 small cucumber, halved crossways and sliced into long, thin strips, seeds discarded; 2 tbsp caster/granulated sugar; 4 tbsp white wine vinegar; 1 tbsp chopped dill, plus extra for serving

Preparation info

Makes
6
Tarts

Difficulty
Medium
Ready in
1 hr 15

Appears in

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

About

This was a bit of an experiment. I love the fresh, vibrant quality of Scandinavian cooking and wanted to capture an essence of this with these beetroot/ beet tarts, which come with a fresh cucumber and fennel pickle. The rye pastry can be replaced with 375 g/13 oz ready-made shortcrust, if you pr