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
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 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
