March 14, 2013
Posted in View from the table
I’m cooking a lot with beetroot because:
A. It’s really, really good for you and
B. I want to demonstrate that my beet / beat word play is almost endless.
I got the inspiration for this easy, but very impressive, tart from this month’s edition of Vegetarian Living magazine. I know that I’m biased, I do write for the mag and as you probably know I have a monthly column in there, but the recipes every month are second to none. And I’m speaking as a punter here. I have meat eating friends who buy the magazine regularly for inspiration and to learn more about sustainable food and inspiring producers.
This tart is the front page hottie and as the magazine has been sitting on the side for weeks it’s been tempting me to break out the puff pastry and make it a reality. I should tell you that my effort looks absolutely nothing like The Medicinal Chef Dale Pinnock’s perfectly formed circular beauty but, as my grandma told me very regularly, ‘looks aren’t everything our Sarah, it’s what inside that counts’. Yes, I was an easily scarred teenager, yes I was scarred.
|I will call this ‘Rustic Chic’|
- Preheat the oven to 180c Fan / 200c / Gas 6
- Pile the chopped beetroot and butternut squash in a large ovenproof dish and cover with the olive oil, season with sea salt and cook for 15 minutes
- Add the onion and honey and give all the veg a good stir around. Cook for a further 30 minutes or until the veg are soft and caramelised. It will happen, just cook it for a bit longer if necessary
- On a separate baking tray scatter the butternut squash seeds and season with salt, cumin and/or garam masala
- Cook for around 10 minutes or until the seeds start to brown and pop, set aside to cool. Try one, become addicted and then move the tray out of reach so there are some left for the tart
- Grease a suitable baking tray or flan dish and lay the puff pastry on it
- Prick the pastry and bake for 10 minutes
- Remove the pastry from the oven and fill it with the cooked veg
- Scatter the goat’s cheese on top and return to the oven for 10 minutes
- When it’s cooked add the fresh thyme and roasted seeds
- Eat straight away
- Beet that