Introduction

This honey roast beetroot and Wensleydale tart tartine is a delightful combination of sweet, savory, and crunchy textures. It features tender roasted beetroot glazed with honey, topped with flaky puff pastry, and finished with nutty pecans and creamy vegetarian Wensleydale cheese. Perfect for a cozy lunch or an impressive light dinner.

A round tart sits on a white plate with a slightly raised edge, placed on a white marbled surface. The tart has three main layers: the bottom layer is golden brown crust that looks flaky, the middle layer is a thick, dark red spread that glistens, and the top layer is made up of dark reddish-purple slices that look like beets, scattered unevenly across the tart. Small chunks of pale yellow cheese are sprinkled over the top along with medium-sized pieces of brown pecans, adding texture and contrast. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat the oven to 200°C (180°C fan)/gas mark 6. In a bowl, toss the beetroot and red onion with the olive oil, honey, cider vinegar, and a pinch of salt and pepper. Transfer to a 20cm non-stick ovenproof frying pan and cover with foil.

Step 2: Roast the vegetables in the oven for 45-50 minutes, until the beetroot is tender. Remove the foil, scatter over the butter and thyme sprigs, then set aside.

Step 3: On a lightly floured surface, roll out the puff pastry to about the thickness of a £1 coin. Cut out a circle slightly larger than the frying pan, roughly 25cm in diameter (a dinner plate works well as a guide).

Step 4: Lay the pastry circle over the roasted beetroot mixture in the pan, tucking the edges down around the filling using a knife or spatula.

Step 5: Bake the tart in the oven for 50-60 minutes, or until the pastry is golden, puffed, and crisp.

Step 6: Remove the pan from the oven and carefully run a knife around the edge to loosen the pastry. Invert the tart onto a serving plate.

Step 7: Scatter the toasted pecans and crumbled vegetarian Wensleydale or Lancashire cheese evenly over the tart before serving.

Tips & Variations

Use fresh thyme sprigs to add an aromatic touch, or substitute with rosemary if preferred.

For a richer flavor, drizzle a little extra honey over the tart just before serving.

If you can’t find vegetarian Wensleydale, Lancashire cheese or any crumbly mild cheese works well.

To toast pecans evenly, spread them on a baking tray and roast for 5-7 minutes at 180°C, watching closely to prevent burning.

FAQs

Can I prepare the beetroot mixture ahead of time?

Yes, you can roast the beetroot and onion a day in advance and keep them refrigerated. When ready, reheat gently before assembling the tart.

Is this recipe suitable for vegetarians?

Yes, this tart is vegetarian-friendly, especially when you use vegetarian Wensleydale or a similar cheese. The honey used in the glaze is also vegetarian, but not vegan.