Beetroot chutney is very popular in our family and my sister, Sue, is particularly fond of it. With her birthday dinner coming up I decided to make the most of this tasty and colourful condiment and came up with the idea for Gluten-Free Beetroot and Bocconcini Tarts to serve as an entrée.
As I usually have several jars of Beetroot Chutney in the pantry I was off to a good start. Go ahead and whip up a batch and you’ll be prepared too.
I also like to have some of our Revenge Gluten-free Flaky Pastry in the freezer, and now that we have this tart recipe on the hop I will keep some, rolled into pastry squares, frozen and ready for action.
The zingy salsa and the fresh beetroot can be prepared in advance too, which turns the tart into a delicious and elegant entrée which is very quick to put together at the last minute.
Happy Birthday Sue!
Rosie
GLUTEN-FREE BEETROOT AND BOCCONCINI TARTS
(with Parsley, Garlic, Caper and Walnut Salsa)
Serves 10-12
Parsley, Garlic, Caper and Walnut Salsa
1 bunch flat leaf parsley, chopped
2 cloves garlic, minced
60 gm walnuts
3 good quality anchovy fillets
1 teaspoon grated lemon zest (or to taste)
200 ml extra virgin olive oil
2 tablespoons tiny capers in salt, rinsed and drained
Salt and freshly ground black pepper to taste
Process the parsley, garlic, walnuts, anchovies and lemon zest in a food processor until fine. With the motor running, drizzle in the olive oil adding more or less depending on your desired consistency. Stir in the capers and season to taste.
Transfer to a container and store in the fridge. Will keep for up to a week without losing any of its vibrancy.
For the Tarts
8 baby beetroot bulbs
1 quantity Gluten-free Flaky Pastry
1 egg, beaten, to glaze, optional
1 250ml jar Beetroot Chutney
360 gm baby bocconcini
1 quantity Parsley, Garlic, Caper and Walnut Salsa
Extra virgin olive oil to drizzle
Chilli threads to serve (optional)
Preheat the oven to 150°C.
Trim the leaves from the beetroot leaving 2cm of stalk attached. Wrap each bulb in foil and bake for around 40 minutes or until a fine skewer passes easily through the centre. Allow to cool enough to handle then slip the skins and stems off.
Store in the fridge if not using that day. The beetroot will keep in the fridge for a few days.
When ready to use, slice very finely.
In between two sheets of baking paper, roll out the pastry to 5mm thick and cut into 10-12 x 10cm squares (or any shape or size you fancy). If the pastry becomes too soft to handle, return to the fridge for 10 minutes or so before proceeding. Any left-over pastry can be frozen.
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Place the pastry squares on to the lined trays, brush with beaten egg if glazing, and bake for 10-15 minutes or until golden brown.
Store in an air tight container if not using the same day. Will keep for a few days.
To Serve
Place a square of pastry on each serving plate. Top each with a spoonful of Beetroot Chutney. Place the sliced, roasted beetroot on top in overlapping slices, then arrange the baby bocconcini on top of that.
Drizzle the salsa around the tarts, a little olive oil over the bocconcini and top with a few chilli threads if using. Serve with a bowl of extra salsa.