Beetroot and Courgette Tart

  • Serves 4


  • 2 Boxes Sundried Tomato & Oregano Savoury Biscuit
  • 2 Cooked Beetroots
  • 1 Courgette
  • 150g Tomato Pesto
  • Watercress (optional, for garnish)

A sundried tomato & oregano biscuit base provide the perfect flavour balance for the beetroot and courgette filling of this tart. Enjoy!


  1. Pre-heat the oven to 180c or 160c fan.
  2. Spread the biscuit dough out to fill the tart tin.
  3. Bake for 10 mins and set aside.
  4. Spread the pesto with the back of a spoon on to par-cooked tart base.
  5. Take a mandolin and thinly slice the beetroot & courgette.
  6. Place them neatly overlapping until the tart is fully filled.
  7. Continue baking for another 10 minutes, then remove from the oven.
  8. Garnish and enjoy!

This recipe was curated by yhangry in collaboration with Doughlicious.

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