Beetroot Rye Tartines Recipes
BEETROOT & RYE TARTINES
If you're keen to rustle up lighter party nibbles for a celebration, these low-calorie beetroot tartines with pastrami or mackerel are ideal
Provided by Sara Buenfeld
Categories Buffet, Canapes
Time 15m
Yield 28 (12 pastrami and 16 mackerel)
Number Of Ingredients 9
Steps:
- Mix the yogurt and mustard together, then spread over the bread and top with the beetroot slices, overlapping them to make an even base.
- For the pastrami tartines, cover the beetroot completely with the pastrami slices, then cut each into six fingers and top each one with a sliver of gherkin.
- For the mackerel tartines, cut each piece of bread into eight squares. Top with the mackerel and red onion, then snip over some of the dill. Keep them chilled until ready to serve. Will keep in the fridge for up to one day.
Nutrition Facts : Calories 38 calories, Fat 1 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
TARTINE'S CHOCOLATE-RYE TART RECIPE - (4.2/5)
Provided by ltrodrigu
Number Of Ingredients 18
Steps:
- To Make Crust: Using an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until creamy, 1-2 minutes. Add egg and mix to combine, then add yolk and mix to combine. Stop mixer and scrape down sides of bowl with a rubber spatula. Turn on mixer to low speed, add vanilla extract and mix to combine. Add flour and cocoa and mix until combined. Transfer dough to a large piece of plastic wrap, form into a rectangle, wrap tightly and refrigerate until firm, at least 1 hour. Divide chilled dough into two equal pieces. Rewrap one piece and place in refrigerator. Lightly dust both sides of other dough piece with cocoa powder. Transfer to a sheet of parchment paper and cover with a second sheet. Roll dough out between parchment sheets, rotating periodically, into a circle 14 inches across and about ⅛-inch thick. Transfer dough (still in parchment) to refrigerator and let chill. Meanwhile, roll out second dough piece, using the same technique. Place in refrigerator to chill. Meanwhile, remove first dough circle and place in a 9-inch tart pan with a removable bottom, lightly pressing dough into sides of pan. Use a sharp knife to trim excess dough hanging over edges. Place tart shell in freezer until firm, 15 minutes. Preheat oven to 350 degrees. Remove second pastry round from the refrigerator. Use a pastry wheel, pizza cutter or sharp knife to cut dough into ¾-inch-wide strips. Return strips to refrigerator. Line tart shell with parchment paper and fill with pie weights. Bake until shell is slightly puffy, 15-20 minutes. Remove from oven and remove pie weights. Let cool to room temperature, then place in the refrigerator. Increase oven temperature to 400 degrees To Make Filling: Using an electric mixer, whip egg whites on medium-high speed until foamy. Add sugar a little at a time until incorporated. Turn mixer to high and beat whites until stiff peaks form, 3-5 minutes. Turn off mixer and gently fold almonds and vanilla into whites, then fold in chocolate. Remove tart shell from refrigerator. Spread apricot jam over bottom of tart shell, then fill shell with meringue, smoothing it in an even, flat layer. Remove strips of dough from refrigerator and lay half of them across meringue, spaced evenly. Lay remaining dough strips perpendicular to other strips. Trim any excess dough hanging over edge. Press strips into edge of crust to seal. To Make Egg Wash: In a small bowl, whisk together egg yolk and heavy cream. Brush lattice strips with egg wash. Bake until meringue puffs and darkens slightly, 30 minutes. (If meringue colors too quickly, reduce oven to 375 degrees, rotate tart and continue to bake.) Let cool to room temperature before slicing. Pie can be stored at room temperature up to 2 days.
BEET AND GOAT CHEESE TARTINES
Provided by Gina Marie Miraglia Eriquez
Time 10m
Yield Makes 8 (snack) servings
Number Of Ingredients 8
Steps:
- Toss beets with balsamic vinegar. Toss frisée with oil, lemon juice, and salt and pepper to taste. Spread goat cheese on baguette, then make open-face sandwiches with toasted walnuts, beets, and frisée.
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BEETROOT TARTE TATIN WITH RYE CRUST RECIPE | GOOD FOOD
2018-06-19 Wash and trim beetroot and place in a shallow baking tray. Add 3 tablespoons of olive oil, a good splash of water and some salt, shake …
From goodfood.com.au
Servings 8-10Total Time 2 hrsCategory Lunch
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Servings 8-10Total Time 2 hrsCategory Lunch
- 1. To make the dough place the flours, salt and sugar in a bowl and mix to combine. Drop in the cold butter and, using your fingertips, rub the pieces of butter into the flour until you are left with shaggy pieces of butter mixed with flour. The biggest chunks of butter should be no larger than a pea. Add in the water a little at a time. When you have added nearly all the water, stop and give the dough a good knead. If it holds together well and there is no flour left in the bottom of the bowl, stop there. If the dough still looks crumbly, add a bit more water and knead again. The goal is to have a dough that holds together without looking cracked or dry while not being over-kneaded. If you still see bits of butter in the finished dough, that's a good sign. Form the dough into a disc, wrap in plastic and refrigerate for at least an hour or overnight. You can even freeze the dough for later.
- 2. To roast the beetroot, preheat oven to 200 degrees and place a baking stone in the oven, if you have one. Wash and trim beetroot and place in a shallow baking tray. Add 3 tablespoons of olive oil, a good splash of water and some salt, shake everything around so the beetroot are nicely coated. Cover the tray in aluminium foil and bake for about 40 to 50 minutes, or until tender. Check doneness by piercing with a small knife. A knife should go through fairly easily, but you don't want them to become mushy. Remove the foil and allow to cool. When cool, rub to remove the skins (or peel if they don't come off easily). Trim the top and root end of the beetroot so they are flat and roughly the same height.
- 3. In a 20-centimetre ovenproof cast-iron pan, heat the honey and vinegar until bubbly, then place all the beetroot into the pan, flat sides down. Squeeze in as many as possible – the tart is more impressive if the beetroot are packed in tightly. Sprinkle them with a bit of salt.
- 4. Remove the dough from the fridge and roll out as thinly as possible. Place over the beetroot with the pastry edges hanging over the pan. Using scissors, cut around the edge of the pan (be careful as it will still be hot), leaving a 2-centimetre overhang. Save this excess dough for another use or discard. Tuck the overhanging pastry around the beetroot into the pan. Cut a small slit in the centre of the dough to allow steam to escape.
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