This simple vegan tart is topped with roasted beetroot and shallots and a quick cashew 'cream cheese'. Delicious served with salad. Each serving provides 349 kcal, 7.5g protein, 21g carbohydrates ...

Preheat the oven to 200°C. Mix flour and sugar, then add in butter until it looks like breadcrumbs. Roll out the dough, line ...

arrange the beetroot halves so that their cut side is facing up, this is so that the round size will be facing outward in the finished tart. Place the shallot on top of the beets along with a ...

Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot. You can buy ready-cooked beetroot or you can boil your own. If you do, leave the roots on ...

Everyone needs a speedy tart recipe up their sleeve and it doesn ... then top with the sliced beetroot.Return to the oven for a further 5min, then spoon over thepesto, scatter over the toasted ...