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Roasted Autumn Vegetable Tart with Hazelnut Crust
Roasted Autumn Vegetable Tart with Hazelnut Crust

Roasted Autumn Vegetable Tart with Hazelnut Crust
A savory tart featuring seasonal vegetables and a nutty crust, perfect for a nourishing lunch.
Roasted Autumn Vegetable Tart with Hazelnut Crust
Ingredients:
1
Servings
  • 100
    g
     hazelnut
  • 150
    g
     whole wheat flour
  • 60
    ml
     olive oil
  • 200
    g
     butternut squash
  • 150
    g
     beetroot
  • 100
    g
     kale
  • 2
    clove
     garlic
  • 5
    g
     thyme
Preparation Time: 45 minutes
Cooking Time: 40 minutes
Roasted Autumn Vegetable Tart with Hazelnut Crust
Instructions:
  1. Preheat the oven to 180°C.
  2. In a food processor, blend hazelnuts until finely ground.
  3. Mix ground hazelnuts with whole wheat flour and a pinch of salt.
  4. Add olive oil and mix until dough forms. Press into a tart pan.
  5. Bake crust for about 15 minutes until lightly golden.
  6. Peel and cube butternut squash and beetroot.
  7. Toss vegetables with olive oil, minced garlic, and thyme.
  8. Roast vegetables in the oven for about 25 minutes until tender.
  9. Blanch kale in boiling water for about 2 minutes, then drain.
  10. Arrange roasted vegetables and kale on the pre-baked crust.
  11. Bake the tart for an additional 10 minutes.
  12. Let cool slightly before serving.
Nutrition Per Serving 766 g Per 100g
Energy 1841.7 kcal 240 kcal
Protein 44.2 g 5.8 g
Fibre 39.8 g 5.2 g
Salt 0 g 0.0 g
Sugar 22.1 g 2.9 g
Carbohydrates 176.2 g 23.0 g
Fat 120.1 g 15.7 g
  • 100
    g
     hazelnut
  • 150
    g
     whole wheat flour
  • 60
    ml
     olive oil
  • 200
    g
     butternut squash
  • 150
    g
     beetroot
  • 100
    g
     kale
  • 2
    clove
     garlic
  • 5
    g
     thyme
1
Servings
0

Preheat the oven to 180°C.

In a food processor, blend hazelnuts until finely ground.

Mix ground hazelnuts with whole wheat flour and a pinch of salt.

Add olive oil and mix until dough forms. Press into a tart pan.

Bake crust for about 15 minutes until lightly golden.

Peel and cube butternut squash and beetroot.

Toss vegetables with olive oil, minced garlic, and thyme.

Roast vegetables in the oven for about 25 minutes until tender.

Blanch kale in boiling water for about 2 minutes, then drain.

Arrange roasted vegetables and kale on the pre-baked crust.

Bake the tart for an additional 10 minutes.

Let cool slightly before serving.

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