Honey Roast Beetroot & Wensleydale Tart Tartine Recipe
Introduction
This honey roast beetroot and Wensleydale tart tartine is a beautiful balance of sweet, savory, and creamy flavors. With tender roasted beetroot and onion beneath a golden puff pastry, topped with tangy vegetarian Wensleydale cheese and toasted pecans, it makes an impressive yet simple dish for any meal.
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. Toss the beetroot and onion with the olive oil, honey, and cider vinegar, then season with salt and pepper. Transfer the mixture into a 20cm non-stick ovenproof frying pan and cover with foil.
- Step 2: Roast in the oven for 45-50 minutes until the beetroot is tender. Remove from the oven and scatter the butter and thyme sprigs over the top.
- 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, around 25cm in diameter (using a dinner plate as a guide).
- Step 4: Carefully lay the pastry over the beetroot mixture in the pan, tucking it in around the edges using a knife or spatula. Return to the oven and bake for 50-60 minutes until the pastry is golden brown and puffed up.
- Step 5: Once baked, run a knife around the edge to loosen the pastry, then carefully invert the tart onto a serving plate. Scatter the toasted pecans and crumbled cheese over the top to finish.
Tips & Variations
- For extra flavor, add a sprinkle of flaky sea salt over the tart just before serving.
- Try substituting rosemary for thyme if you prefer a different herb aroma.
- If you can’t find vegetarian Wensleydale, vegetarian Lancashire cheese works just as well for a creamy texture.
- Serve with a fresh green salad for a complete meal.
Storage
Store any leftover tart covered in the fridge for up to 2 days. Reheat gently in a low oven (around 150°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 the beetroot mixture in advance?
Yes, you can roast the beetroot and onions with honey and vinegar a day ahead. Keep them refrigerated and assemble the tart just before baking for easier meal prep.
Can I use ready-made puff pastry?
Absolutely. Ready-rolled puff pastry will save time and works perfectly for this tart. Just make sure it’s all-butter puff pastry for the best flavor and texture.
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Honey Roast Beetroot & Wensleydale Tart Tartine Recipe
- Total Time: 2 hours
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Honey Roast Beetroot & Wensleydale Tart Tartine is a deliciously rustic and elegant dish featuring sweet, roasted beetroot and red onion glazed with honey and cider vinegar, topped with buttery puff pastry and finished with crunchy pecans and creamy vegetarian Wensleydale cheese. Perfect as a centerpiece for brunch or a light dinner, this tart combines caramelized vegetables and flaky pastry for a comforting yet refined meal.
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 freshly ground black pepper, to season
- 20g butter
- 5 thyme sprigs
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
- Preheat the oven: Set your oven to 200°C (180°C fan)/gas mark 6 to prepare for roasting the vegetables.
- Prepare and toss vegetables: In a mixing bowl, toss the peeled and wedged beetroot and red onion with olive oil, honey, cider vinegar, salt, and pepper until well coated.
- Roast the vegetables: Transfer the vegetable mixture to a 20cm non-stick ovenproof frying pan. Cover the pan with foil and roast in the oven for 45-50 minutes until the beetroot is tender.
- Add butter and thyme: Remove the pan from the oven, uncover, and scatter the butter and thyme sprigs over the hot vegetables to melt and infuse flavor.
- Roll out the pastry: On a lightly floured surface, roll the puff pastry out to about the thickness of a £1 coin. Use a dinner plate as a guide to cut out a 25cm circle.
- Cover vegetables with pastry: Lay the pastry circle over the roasted vegetable mixture in the frying pan and gently tuck the edges down around the filling using a knife or spatula.
- Bake the tart: Place the pan back into the oven and bake for 50-60 minutes until the pastry is puffed up and golden brown.
- Serve: Remove from the oven, run a knife around the pastry edge to loosen it, and carefully invert the tart onto a serving plate so the vegetables are on top. Scatter toasted pecans and crumbled vegetarian Wensleydale cheese over the tart before serving.
Notes
- Using a non-stick ovenproof frying pan makes it easier to roast the vegetables and bake the tart in one dish.
- Vegetarian Wensleydale or Lancashire cheese can be substituted with any crumbly vegetarian cheese of your choice.
- Ensure the pastry is rolled evenly to promote uniform rising and browning.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly browned.
- This tart is best served warm but can also be enjoyed at room temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Tart
- Method: Baking
- Cuisine: British
Keywords: honey roast beetroot, wensleydale tartine, vegetarian tart, puff pastry tart, roasted vegetables, pecan topping, savory tart
