roasted beetroot, feta and silverbeet tart #DonnaHay

You can make your own pastry. You can !
And silver beet in season this is just the thing to whip up for a spring lunch …
Adulterated from Donna Hay.

You need for 6 fashionista or 25 models:

600g mixed heirloom beetroots, trimmed

¼ cup (60ml) apple cider vinegar

1 tablespoon honey

sea salt and cracked black pepper

180g shredded silverbeet (Swiss chard)

200g feta, crumbled

¼ cup (25g) walnuts, finely chopped

1 tablespoon chopped dill,  basil or lemon thyme

wholemeal hot water pastry

100g unsalted butter, chopped

⅓ cup (80ml) water

1½ cups (210g) wholemeal spelt flour

½ teaspoon sea salt flakes

1 teaspoon caraway seeds, chopped

• Preheat oven to 200°C (400°F).
• Place the beetroots on a large piece of aluminum foil.
• Add the vinegar, honey, salt and pepper and wrap to enclose.
• Place on an oven tray and cook for 40 minutes or until tender. Set aside to cool slightly.
• Halve the beetroots and toss in the cooking liquid. Set aside.
• To make the wholemeal hot water pastry, place the butter and water in a medium saucepan over high heat and bring to the boil.
• Remove from the heat, add the flour, salt and caraway seeds, and mix well to combine.
• Turn out the dough onto a clean surface and knead until smooth.
• Roll out on a large sheet of non-stick baking paper to a 30cm round.
• Place on an oven tray.
• Place the silverbeet and feta in a small bowl and mix to combine.
• Arrange the silverbeet mixture over the pastry, leaving a 5cm border.
• Top with the beetroot and walnut, and fold over the edges of the pastry, pressing lightly to seal.
• Cook for 30 minutes, or until the pastry is cooked.
• Sprinkle with herbs to serve.
• Yum