Method
- Preheat the oven to 180 fan. Put the beetroots into a bowl and add 2 tbsp of the olive oil. Season with salt and pepper and toss together. Tip into a roasting tray and roast for 40 minutes. Remove from the oven and leave to cool.
- Meanwhile, heat the remaining oil in a non-stick frying pan over a medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, for 12-15 minutes until beautifully soft and golden. Add the thyme and half the dukkah. Mix well. Remove from heat and set to one side to cool slightly.
- Pre heat the oven to 200 fan. Place the pastry onto a lined baking sheet. Spread the onion mixture out in an even layer over the dough leaving an 2cm border around the edge. Arrange the beets over the onions. Fold in the sides, creating a border around the vegetables and brush with egg. Bake for 12 minutes until the pastry is lightly golden.
- Remove the tart from the oven and rip the blue cheese over the top. Bake for another 6-8 minutes until the pastry is golden and the cheese melted. Place onto a serving board and drizzle over the honey. Scatter over the remaining dukkah and serve immediately.
Paid partnership with Castello Cheese
Ingredients
Serves 6
500g beetroots, quartered
4 tbsp olive oil
4 red onions, finely sliced
2 cloves garlic, finely chopped
3 springs of thyme leaves
3 tbsp dukkah
340g pack ready rolled puff pastry
1 egg beaten
100g Castello Creamy Blue
2 tbsp of runny honey
Sea salt and freshly ground black pepper
