Colorful Root Vegetable Tart

A vibrant and flavorful tart featuring beets and carrots, suitable for those with lactose intolerance.

Intermediate 60 min 350 cal
Steps

1. Preheat the oven to 375°F (190°C). 2. In a food processor, combine flour, butter, and salt until crumbly. Gradually add ice water until the dough comes together. Press into a tart pan. 3. Arrange beet, carrot, and onion slices in the crust. 4. In a bowl, whisk together milk, eggs, salt, and pepper. Pour over the vegetables. 5. Bake for 30-35 minutes until set and golden. 6. Let cool slightly, garnish with fresh herbs, slice, and serve.

Ingredients

For the crust: - 1 cup all-purpose flour - 1/2 cup cold butter, cubed - 1/4 tsp salt - 2-3 tbsp ice water For the filling: - 1 small beet, peeled and thinly sliced - 1 small carrot, peeled and thinly sliced - 1/2 red onion, thinly sliced - 1/2 cup lactose-free milk - 2 eggs - Salt and pepper to taste - Fresh herbs for garnish

You May Also Like
Spicy Paneer Sandwich
Lemon Herb Grilled Chicken with Quinoa Salad
Cantaloupe Chicken Salad Bowl
Flam de Coco (Coconut Flan)
Garlic Parmesan Roasted Broccoli
Zombie Brain Brownie
Shepherd’s Rice Skillet with Veggies and Eggs
Garlic Parmesan Roasted Broccoli with Lemon Chicken
Fermented Fish and Herb Salad
Orange-Glazed Chicken with Citrus Salad
Garlic Butter Shrimp Pasta
Soy-Glazed Chicken Stir-Fry
Sliced Avocado on Multigrain Toast with Lemon and Chili Flakes
Sliced Avocado and Grain Bread Breakfast
Avocado Toast with Tahini Drizzle