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Honey roast beetroot & Wensleydale tart tartine

One honey roast beetroot & wensleydale tart tartine

Honey roast beetroot & Wensleydale tart tartine

Name: Honey roast beetroot & Wensleydale tart tartine
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 400g beetroot peeled and cut into wedges; 1 red onion cut into wedges; 1 tbsp olive oil; 3 tbsp honey; 2 tsp cider vinegar; 20g butter; 5 thyme sprigs; 500g block all-butter puff pastry; plain flour for dusting; 30g pecans toasted and roughly chopped; 60g vegetarian Wensleydale or lancashire cheese, crumbled

Esther Clark

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Serves 4

Easy

Prep: 25 mins

Cook: 1 hr and 50 mins

A star rating of 5 out of 5.2 ratingsRate

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Enjoy this showstopping beetroot and Wensleydale tart as a veggie centrepiece at Christmas. With its stunning deep red colour, it's a perfect festive dish

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

400g beetroot

peeled and cut into wedges
1 red onion

cut into wedges
1 tbsp olive oil
3 tbsp honey
2 tsp cider vinegar
20g butter
5 thyme sprigs
500g block all-butter puff pastry
plain flour

for dusting
30g pecans

toasted and roughly chopped
60g vegetarian Wensleydale

or lancashire cheese, crumbled

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Nutrition: Per serving

kcal774
fat50g
saturates22g
carbs64g
sugars24g
fibre8g
protein14g
salt1.5g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Toss the beetroot and onion with the oil, honey and vinegar, then season. Tip into a 20cm non-stick ovenproof frying pan. Cover with foil and roast in the oven for 45-50 mins until the beetroot is tender. Remove from the oven and scatter over the butter and thyme.
step 2

Roll the pastry out on a lightly floured surface to the thickness of a £1 coin, then cut out a circle slightly larger than the frying pan, about 25cm (you can use a dinner plate as a guide). Lay the pastry over the beetroot mixture in the pan, and tuck it in around the edge using a cutlery knife or spatula. Bake for 50-60 mins, or until golden brown and puffed up.
step 3

Run a knife around the edge of the pastry to loosen, then carefully invert onto a serving plate. Scatter over the pecans and cheese to finish.

Recipe from Good Food Vegetarian Christmas, December 2020

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A star rating of 5 out of 5.2 ratings

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