Description
This Honey Roast Beetroot & Wensleydale Tart Tartine is a delightful combination of sweet honey-glazed beetroot and red onion, roasted to perfection and topped with flaky puff pastry. Enhanced with fragrant thyme, butter, toasted pecans, and crumbly vegetarian Wensleydale cheese, this tart makes a perfect elegant appetizer or light meal that blends earthy and sweet flavors with a crisp, golden crust.
Ingredients
Scale
Vegetables and Seasonings
- 400g beetroot, peeled and cut into wedges
- 1 red onion, cut into wedges
- 5 thyme sprigs
Glaze and Fats
- 1 tbsp olive oil
- 3 tbsp honey
- 2 tsp cider vinegar
- 20g butter
Pastry and Toppings
- 500g block all-butter puff pastry
- Plain flour, for dusting
- 30g pecans, toasted and roughly chopped
- 60g vegetarian Wensleydale or Lancashire cheese, crumbled
Instructions
- Prepare and roast vegetables: Preheat the oven to 200C/180C fan/gas 6. Toss the peeled and wedged beetroot and red onion with olive oil, honey, cider vinegar, and seasoning. Transfer the mixture into a 20cm non-stick ovenproof frying pan and cover with foil. Roast for 45-50 minutes until the beetroot is tender.
- Add butter and thyme: Remove the pan from the oven and scatter the butter and thyme sprigs over the roasted beetroot and onion to infuse flavor while still hot.
- Prepare puff pastry: On a lightly floured surface, roll out the puff pastry to about the thickness of a £1 coin. Cut out a circular piece approximately 25cm in diameter — about the size of a dinner plate.
- Cover and bake the tart: Lay the pastry over the roasted vegetables in the pan, gently tucking it in around the edges using a knife or spatula. Bake in the oven for 50-60 minutes until the pastry is golden brown and puffed.
- Invert and garnish: Once baked, run a knife around the edge of the pastry to loosen it from the pan. Carefully invert the tart onto a serving plate so the roasted beetroot is on top. Scatter the toasted pecans and crumbled Wensleydale cheese over the tart before serving.
Notes
- Using vegetarian Wensleydale cheese keeps the dish suitable for vegetarians.
- To toast pecans, spread them out on a baking sheet and roast for 5-7 minutes at 180C, watching carefully to avoid burning.
- You can substitute cider vinegar with white wine vinegar for a milder tang.
- If you don’t have an ovenproof frying pan, use a shallow ovenproof dish and adjust the pastry shape accordingly.
- This tart is best served warm but can be enjoyed at room temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: British
Keywords: beetroot tart, honey roast beetroot, wensleydale cheese tart, puff pastry tart, vegetarian tart, British tart recipe
