2 cups (± 400 g) baby beetroots, washed
1⁄2 butternut (225–275 g), peeled and cubed
2 Tbsp apple cider vinegar
1 Tbsp rice malt syrup
Salt and pepper to taste
Hot water pastry crust:
100 g vegan butter or margarine
80 ml water, room temperature
1 1⁄2 cups wholemeal spelt flour
1⁄2 tsp fine Himalayan salt
1 Tbsp of finely chopped sage
1 Tbsp extra virgin olive oil
4–6 sprigs of fresh sage
1⁄4 cup roughly chopped walnuts
Heat the oven to 200°C. Line 1 or 2 standard baking trays with foil. Beetroots and butternut may be placed on the same tray, but 2 trays are preferable as these vegetables do not necessarily cook for the same length of time. Trim the leaves and upper stems of the beetroots, leaving 2 cm of the stem intact. Scrub (don’t peel) the skin of the beetroots, then halve them. If the beetroots are large, cut them into smaller pieces or slices. In a medium-sized bowl, combine the vinegar, syrup, salt and pepper, and toss with the beetroot. Arrange the butternut and beetroots onto the tray/s and roast for 30–40 minutes until tender, but not overcooked (use a skewer to test).
Meanwhile, place the vegan butter and water in a pot and bring to a boil. Add the flour, salt and sage and mix until the dough comes together. Remove the dough from the pot and knead for a few minutes, until smooth. Roll out on a sheet of baking paper to form a large ‘pizza’ shape. Place in the oven with the vegetables for 10–15 minutes. Try to have the vegetables and pastry ready at the same time. Top the pastry with the roasted vegetables and return to the oven for another 20 minutes until the base is cooked through and slightly browned.
To prepare the topping, heat the oil in a pan and lightly sauté the sage and walnuts for 1 minute. Sprinkle the tart with the crisped sage and roasted walnuts.