Honey Roast Beetroot & Wensleydale Tart Tartine Recipe
Introduction
This honey roast beetroot and Wensleydale tart tartine is a delightful blend of sweet, savory, and tangy flavors. With a crisp puff pastry base topped with tender beetroot, caramelized onions, and crumbly cheese, it makes a perfect elegant vegetarian dish for any occasion.
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: Preheat the oven to 200°C (180°C fan)/gas mark 6. Toss the beetroot and onion wedges with olive oil, honey, cider vinegar, and season with salt and pepper. Transfer the mixture 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. Then remove the foil and scatter the butter and thyme sprigs over the mixture.
- Step 3: On a lightly floured surface, roll out the puff pastry to about the thickness of a £1 coin. Cut out a 25cm circle, using a dinner plate as a guide if desired.
- Step 4: Lay the pastry over the beetroot and onion in the frying pan, tucking the edges down around the side using a knife or spatula. Return to the oven and bake for 50-60 minutes until the pastry is golden and puffed.
- Step 5: Once baked, run a knife carefully around the edge to loosen the pastry, then invert the tart tartine onto a serving plate. Scatter the toasted pecans and crumbled cheese over the top before serving.
Tips & Variations
- Substitute pecans with walnuts or hazelnuts for a different nutty flavor.
- Try goat cheese or feta instead of Wensleydale for a tangier finish.
- For extra aroma, sprinkle a small pinch of cinnamon or nutmeg over the beetroot before roasting.
- If you don’t have a frying pan, use any ovenproof dish but adjust the pastry circle size accordingly.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (around 160°C) to keep the pastry crisp. Avoid microwaving as it can make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this tart in advance?
You can roast the beetroot and onions a day ahead and store them refrigerated. Assemble and bake the tart on the day you plan to serve for the best freshness and flakiness.
Is this recipe suitable for vegetarians?
Yes, this tart is vegetarian-friendly, especially when using vegetarian cheese like Wensleydale or Lancashire. Just ensure your butter and puff pastry are also vegetarian.
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Honey Roast Beetroot & Wensleydale Tart Tartine Recipe
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Honey Roast Beetroot & Wensleydale Tart Tartine combines sweet, tender roasted beetroot and red onion glazed with honey and cider vinegar, baked under a golden, flaky all-butter puff pastry. Finished with toasted pecans and crumbled vegetarian Wensleydale cheese, this rustic tart is perfect for a flavorful vegetarian lunch or light dinner.
Ingredients
Roasted Vegetables
- 400g beetroot, peeled and cut into wedges
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- 3 tbsp honey
- 2 tsp cider vinegar
- Salt and pepper, to season
- 20g butter
- 5 thyme sprigs
Pastry & 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
- Preheat and prepare vegetables: Preheat your oven to 200°C (180°C fan) or gas mark 6. Toss the peeled and wedged beetroot and red onion with olive oil, honey, cider vinegar, salt, and pepper until evenly coated.
- Roast the vegetables: Transfer the mixture into a 20cm non-stick ovenproof frying pan. Cover the pan with foil and roast in the oven for 45-50 minutes, or until the beetroot is tender when pierced with a knife.
- Add butter and thyme: Remove the pan from the oven. Scatter the butter pieces and thyme sprigs over the roasted vegetables.
- Prepare the puff pastry: On a lightly floured surface, roll out the puff pastry to about the thickness of a £1 coin (approximately 3mm thick). Cut out a circle about 25cm in diameter, slightly larger than your frying pan (using a dinner plate as a guide).
- Assemble the tart: Lay the puff pastry circle over the beetroot mixture in the frying pan, tucking the edges down carefully around the filling using a knife or spatula to secure it.
- Bake the tart: Place the pan in the oven and bake for 50-60 minutes, or until the pastry is golden brown and puffed up.
- Invert and finish: Once baked, run a knife around the edges of the pastry to loosen it. Carefully invert the tart onto a serving plate so the vegetables are on top. Scatter the toasted pecans and crumbled vegetarian Wensleydale cheese over the surface before serving.
Notes
- You can substitute vegetarian Wensleydale with vegetarian Lancashire cheese or other mild crumbly cheeses if unavailable.
- Be careful when inverting the tart to avoid burns from the hot pan and filling.
- For a nut-free version, omit pecans or substitute with toasted seeds.
- For extra flavor, add a sprinkle of freshly cracked black pepper or a drizzle of extra honey before serving.
- Make sure the puff pastry is well chilled before rolling to achieve the best puff and texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Tart
- Method: Baking
- Cuisine: British
Keywords: Honey roast beetroot tart, vegetarian tart, puff pastry tart, British vegetarian recipe, Wensleydale cheese tart
