Honey roast beetroot & wensleydale tart tartine

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

  • Prep:25 mins
    Cook:1 hrs 50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 774
  • fat 50g
  • saturates 22g
  • carbs 64g
  • sugars 0g
  • fibre 8g
  • protein 14g
  • salt 1.5g


  • 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


  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.

  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.

  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.

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