Roasted balsamic beetroot, goat’s-cheese and hazelnut tart
‘striking Beetroot imparts a wonderfully earthy flavour, but it’s the colour that really makes its mark on most dishes
4 medium-sized beetroots 2 peeled red onions 15ml olive oil 2 sprigs rosemary 15ml balsamic vinegar
1 sheet rolled puff pastry
75g goat’s cheese 50g chopped hazelnuts 1 sprig rosemary
Preheat your oven to 200˚C/400˚f/gas mark 6. Cut the beetroots and red onions into eight wedges, toss them in the olive oil and arrange them in an ovenproof dish. Scatter with the two sprigs of rosemary and season well.
Roast for about 30–35 minutes, then pour the balsamic vinegar over them and return them to the oven for another five minutes or until tender.
Roll out the sheet of puff pastry, score a frame of nearly an inch around the edge and mark lines in the frame. On baking parchment, cook the pastry for 15 minutes or until light, golden brown. Use the back of a spoon to push the centre down if it puffs up too much.
Cut the beetroots into thinner slices, then scatter these and the onions over the pastry. Top with the goat’s cheese, chopped hazelnuts and remaining rosemary, then return to the oven and bake for a further 10–15 minutes. Serve the tart in slices with a lightly dressed salad.