Honey Roast Beetroot Wensleydale Tart Tartine Recipes

HONEY ROAST BEETROOT & WENSLEYDALE TART TARTINE

Steps:

• 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.
• 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.
• 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.

FRESH GOAT CHEESE, ROASTED BEET, AND WALNUT TART

Steps:

• HEAT the oven to 350°F. Wash the beets and dry them with a paper towel. Place the beets in a small ovenproof pan, drizzle them with the olive oil, and season with a little salt and pepper. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 1 hour.
• ALLOW the beets to cool. Peel the beets using a small knife and cut them into a medium dice. (Be careful, as beet juice can stain counters, towels, and even your hands; you may want to wear gloves for this step.)
• HEAT the butter in a sauté pan over medium heat. Add the onion, season with a little salt, and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the white wine and cook for another minute, scraping up any browned bits stuck to the bottom of the pan.
• HEAT the oven to 350°F. Toss the beets and onion together and put them into the blind-baked tart shell.
• WHISK together the eggs and cream, season well with salt and pepper, and carefully pour over the beets and onion, letting the cream seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake it for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle the walnut oil over it, if using. Return the tart to the oven and bake until just set, an additional 15 to 20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.