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Autumn Beetroot & Wensleydale Tart

For those looking to expand their palate, this Autumnal tart with Beetroot & Wensleydale can be the ideal recipe. The flavors of the Doddington Kitchen Garden and Farm Shop Deli, truly come into their element with this wonderful seasonal dish.

Best served either fresh from the oven or chilled alongside our pumpkin salad (find our recipe here). Ingredients are available from our Doddington Farm Shop.

Autumn Beetroot & Wensleydale Tart

Serves: 4

Ingredients

400g Beetroot peeled and sliced
1 Sliced red onion
1tbsp Olive oil
3 tbsp Honey
2 tsp Cider vinegar
20g Butter
5 Sprigs Thyme
500g Puff pastry
1tbsp Plain flour
30g Toasted almonds or pecans
60g Wensleydale cheese

Method

  1. Pre-heat your oven to 200C, 180C fan.
  2. Stir the beetroot and onion together with the oil, honey and vinegar before seasoning with salt and pepper. Empty into an ovenproof frying pan and cover with foil before roasting in the oven for 45-50 mins. Remove from the oven and cover with chopped butter and thyme sprigs.
  3. Thinly roll your pastry out on a floured surface and cut out a pan-sized circle (about the size of a dinner plate). Lay the pastry over the beetroot mixture in the pan and tuck it in around the edge. Bake for 50-60 mins, or until golden brown and puffed up.
  4. Run a knife around the edge of the pastry, then carefully invert onto a plate. Sprinkle over the nuts and cheese to finish and serve.

 

Serving Instructions

We recommend serving your Autumn Beetroot & Wensleydale Tart either hot with some roasted seasonal vegetables, or cold alongside our Pumpkin Salad (recipe also on our website).

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“Growing up at Doddington, eating seasonal produce from the Kitchen Garden and farm was the only thing I knew. I learnt to cook using what was on hand here as the seasons passed and my love of cooking and good food stems from this. I strongly believe that the fresh, good quality ingredients are the foundation of delicious food.”

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