Pure Hemp Heart Tartlets with Roasted Beets & Hemp Seed Pureé

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1

Preheat the oven 180°

Finely slice golden beetroot on mandolin or with a peeler

Finely slice candy beetroot on mandolin or with a peeler

Place the red beetroots on a sheet of foil and drizzle with hemp seed oil and season well

Wrap the foil around & cover the beetroot now place it in the oven for one and a half hours, after cooking remove from the oven and unwrap the beetroots and allow to cool enough to handle, peel the beetroots using a small knife and slice each one into eight wedges.

For the pastry discs
2

Place flour, butter, rosemary and salt in a food processor and pulse until the mixture resembles breadcrumbs, at about 2 tablespoons of cold-water pulse to form a stiff dough, now shape into a ball on a clean surface and cover with clingfilm place in the fridge for 30 minutes.

Place the ball of pastry on a floured surface and roll out to 3 mm thick.

Cut out circles about 10 cm diameter or circle

Transfer to a baking tray lined with parchment paper and return to the fridge for 20 minutes.

Preheat oven to 190° fan.

Place in the middle of the oven for 8 to 12 minutes until the pastry is golden and cooked through. Remove from the oven and put the pastry desks on a wire rack to cool.

For the Hemp Heart purée
3

Put three quarters of the hemp hearts in a blender with 25 mL of water blend until smooth and creamy season with salt and adding a little more water if needed to form a smooth purée.

The build
4

spread three quarters of the hemp heart purée over the pastry disc, mix the hemp oil and balsamic vinegar in a large bowl, add the roasted beetroot wedges in the candy and yellow beetroot slices season well with salt and black pepper coating well in the dressing place ¼ of the beetroot slices overlapping each other over the top of the hemp heart purée pipe the remaining purée on top then garnish with the remaining slices of yellow & candy beetroot garnish with a few toasted pine nuts sprinkle with hemp hearts lots .

Yum YUM Yum, Enjoy!

Cook Time1 hr

Use the check boxes below and mark the ingredients of as you go

 4 Large beetroot
 1 Golden beetroot
 1 Candy beetroot
 2 tbsp Hemp seed oil
 Flaky sea salt and freshly ground black pepper
For the Pastry
 115 g Wholemeal or high-grade flour plus extra for dusting
 50 g Butter or non-dairy butter
 ½ tsp Finely chopped rosemary leaves
 ½ tsp Flaky sea salt
Hemp Heart Purée
 100 g Hemp hearts lightly toasted
 25 ml Water
Vinaigrette
 4 tbsp Hemp oil
 2 tbsp Balsamic vinegar
 30 g Toasted pine nuts for garnish

Hemp Product Links

Hemp Hearts

Kiwi hemp seed oil

 

Ingredients

 4 Large beetroot
 1 Golden beetroot
 1 Candy beetroot
 2 tbsp Hemp seed oil
 Flaky sea salt and freshly ground black pepper
For the Pastry
 115 g Wholemeal or high-grade flour plus extra for dusting
 50 g Butter or non-dairy butter
 ½ tsp Finely chopped rosemary leaves
 ½ tsp Flaky sea salt
Hemp Heart Purée
 100 g Hemp hearts lightly toasted
 25 ml Water
Vinaigrette
 4 tbsp Hemp oil
 2 tbsp Balsamic vinegar
 30 g Toasted pine nuts for garnish

Directions

1

Preheat the oven 180°

Finely slice golden beetroot on mandolin or with a peeler

Finely slice candy beetroot on mandolin or with a peeler

Place the red beetroots on a sheet of foil and drizzle with hemp seed oil and season well

Wrap the foil around & cover the beetroot now place it in the oven for one and a half hours, after cooking remove from the oven and unwrap the beetroots and allow to cool enough to handle, peel the beetroots using a small knife and slice each one into eight wedges.

For the pastry discs
2

Place flour, butter, rosemary and salt in a food processor and pulse until the mixture resembles breadcrumbs, at about 2 tablespoons of cold-water pulse to form a stiff dough, now shape into a ball on a clean surface and cover with clingfilm place in the fridge for 30 minutes.

Place the ball of pastry on a floured surface and roll out to 3 mm thick.

Cut out circles about 10 cm diameter or circle

Transfer to a baking tray lined with parchment paper and return to the fridge for 20 minutes.

Preheat oven to 190° fan.

Place in the middle of the oven for 8 to 12 minutes until the pastry is golden and cooked through. Remove from the oven and put the pastry desks on a wire rack to cool.

For the Hemp Heart purée
3

Put three quarters of the hemp hearts in a blender with 25 mL of water blend until smooth and creamy season with salt and adding a little more water if needed to form a smooth purée.

The build
4

spread three quarters of the hemp heart purée over the pastry disc, mix the hemp oil and balsamic vinegar in a large bowl, add the roasted beetroot wedges in the candy and yellow beetroot slices season well with salt and black pepper coating well in the dressing place ¼ of the beetroot slices overlapping each other over the top of the hemp heart purée pipe the remaining purée on top then garnish with the remaining slices of yellow & candy beetroot garnish with a few toasted pine nuts sprinkle with hemp hearts lots .

Yum YUM Yum, Enjoy!

Pure Hemp Heart Tartlets with Roasted Beets & Hemp Seed Pureé

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