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
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- 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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