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One honey roast beetroot & wensleydale tart tartine

Honey roast beetroot & Wensleydale tart tartine

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy this showstopping beetroot and Wensleydale tart as a veggie centrepiece at Christmas. With its stunning deep red colour, it's a perfect festive dish

  • Vegetarian
Nutrition: Per serving


  • 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


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Toss the beetroot and onion with the oil, honey and vinegar, then season. Tip into a 20cm non-stick ovenproof frying pan. Cover with foil and roast in the oven for 45-50 mins until the beetroot is tender. Remove from the oven and scatter over the butter and thyme.

  • STEP 2

    Roll the pastry out on a lightly floured surface to the thickness of a £1 coin, then cut out a circle slightly larger than the frying pan, about 25cm (you can use a dinner plate as a guide). Lay the pastry over the beetroot mixture in the pan, and tuck it in around the edge using a cutlery knife or spatula. Bake for 50-60 mins, or until golden brown and puffed up.

  • STEP 3

    Run a knife around the edge of the pastry to loosen, then carefully invert onto a serving plate. Scatter over the pecans and cheese to finish.

Recipe from Good Food Vegetarian Christmas, December 2020

Goes well with


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