Vibrant Beetroot & Veggie Tart Bread
1 hour 15 minutes
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About Vibrant Beetroot & Veggie Tart Bread
Prepare to be wowed by this stunning Beetroot & Veggie Tart Bread—a true masterpiece that's as delicious as it is beautiful. The vibrant colors and savory aromas will captivate your senses from the very first glance.Imagine sinking your teeth into soft, subtly sweet dough filled with earthy beetroot, tender carrots, sweet onions, crisp cabbage, and vibrant bell peppers, all spiced to perfection. The creamy Tandoori mayo and melted mozzarella add an extra layer of richness that perfectly complements the earthy beetroot.Perfect for a show-stopping breakfast or brunch, this tart bread is guaranteed to impress your guests and leave them wanting more.
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Recipe Time & More
Prep1 hour
Cook15 minutes
Total1 hour 15 minutes
Ingredients
For the Dough
For the Filling
- 2 Beetroots
- 1 Carrot chopped, medium
- 1 Onion chopped, medium
- 1/4 cup Cabbage chopped
- 1 Bell Peppers chopped, medium
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Chili Powder
- 1 tsp Pizza Seasoning
- 1 1/2 tbsp Tandoori Mayo
- 1/4 cup Mozzarella Cheese shredded
- 1 tsp Oil
- 1 tsp Butter
Instructions
- Preheat oven to 180°C (350°F). Grease a tart pan with butter and dust with flour. This ensures the bread releases easily after baking.
- In a bowl, activate the yeast by combining it with sugar and 1/2 cup of warm water. Let it stand until foamy.
- In a large bowl, sift together the flour, salt, and powdered milk. Create a well in the center and add the activated yeast mixture.
- Gradually add warm milk and water to the flour mixture, kneading until a soft dough forms. Transfer the dough to a lightly floured bowl, cover with cling film, and let it proof for 30-40 minutes in a warm place. This allows the yeast to develop and create a light and airy texture.
- While the dough is proofing, prepare the filling. Dice the beetroot, carrot, onion, cabbage, and bell pepper into small cubes.
- Heat oil and butter in a pan over medium heat. Sauté the diced vegetables for 2 minutes until slightly softened. Add chili powder, pizza seasoning, and stir to combine. Do not add salt at this stage to prevent the vegetables from releasing too much moisture.
- Once the dough has proofed, punch it down to release the air. Knead in the remaining butter until fully incorporated. This adds richness and flavor to the dough.
- On a lightly floured surface, roll out a portion of the dough into a thick sheet. Carefully line the greased tart pan with the dough, ensuring it covers the bottom and sides.
- Spread Tandoori mayo evenly over the dough base. Season the vegetable filling with salt and add it to the tart pan. Top with shredded mozzarella cheese.
- Roll out the remaining dough and place it over the filling, sealing the edges by pinching them together. Trim any excess dough. Let the tart proof for another 30 minutes. This second proofing allows the dough to relax and rise again, creating a tender crust.
- Place the tart pan on a baking tray and bake for 15-20 minutes, or until the crust is golden brown. Brush the top with melted butter for added shine and flavor. Let it cool slightly before demolding.
- Carefully demold the tart bread onto a serving platter. Slice into wedges and serve warm.
Recipe Notes
Good To Know
- For an extra nutritional boost and a pleasant crunch, fold in a handful of toasted seeds such as sunflower, pumpkin, or flax into the dough after the first rise.
- If you prefer a more pronounced beetroot flavor and color, roast the beetroot before pureeing it, as this intensifies its sweetness and deepens the bread's hue.
- For a dairy-free variation, substitute milk with unsweetened plant-based milk and use olive oil or a plant-based butter alternative in place of regular butter.
Expert Tips
- Don't overmix the dough after adding the beetroot puree, as this can lead to a tough texture. Mix until just combined.
- For a beautiful presentation, use a loaf pan with a decorative design or score the top of the bread with a sharp knife before baking.
- Beetroot can vary in moisture content. If the dough seems too wet, add a tablespoon of flour at a time until it reaches the desired consistency.
Storage Instructions
- To maintain the bread’s softness for longer, store it in an airtight container lined with a clean kitchen towel.
- Alternatively, slice and freeze individual pieces for easy reheating.
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Recipe Nutrition
Calories: 628kcalCarbohydrates: 107gProtein: 18gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 4.8gCholesterol: 2mgSodium: 1425mgFiber: 5gSugar: 10g
Ritu Arora
Articles: 14
4 Comments
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This is fantastic! Thank you for sharing.
Looks so incredible! Thank you for sharing.
This is amazing! Excited to make it.
This looks so good! Can’t wait to cook it.