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
Scale
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
