Sweet beetroot tart

Sweet beetroot tart

By
From
Mark Hix On Baking
Serves
4
Photographer
Jason Lowe

Like the gallete au fenouil this may seem a little bit strange, but trust me – it is not only delicious, but gloriously pretty as well. We tend to ignore using common savoury ingredients when it comes to dessert, but it's amazing how a bit of sugar can transform them.

Ingredients

Quantity Ingredient
250-300g ready-made all-butter puff pastry
6 medium-sized red beetroot, cooked, peeled and thinly sliced
30g butter, melted
icing sugar, for dusting
creme fraiche, to serve

Method

  1. Roll out the pastry on a lightly floured surface to about 2 mm thick, then cut it into four 13 cm discs. Prick the discs all over with a fork and leave to rest in the fridge for 1 hour. Fold the trimmings over, wrap in cling film and keep for another recipe (the arlette biscuits, for example). Preheat the oven to 200°C.
  2. Put the discs onto a baking tray lined with silicone or greaseproof paper. Lay the beetroot slices on the pastry discs, overlapping them and tucking the last slice under the first to form an even pattern.
  3. Brush the beetroot with a little of the melted butter and dust generously with icing sugar. Bake for about 30 minutes, or until the beetroot begins to caramelise, scattering more icing sugar and brushing over the remaining butter halfway through cooking.
  4. Spoon a dollop of crème fraîche into the centre of each tart and serve.
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