Method

Tart

Place the three varieties of baby beetroots into a pot of boiling salted water. Cook until tender (use a sharp knife to check).

Remove from the water and peel by hand; prepare the baby beets in different ways to create interest when you put the tart together – cut some into halves and quarters and keep some whole.

Caramelised Onions

Heat the olive oil in a non-stick frying pan over low heat. Add the onions and gentle sauté stirring every so often to allow for even browning. Add salt to season to taste.

When well caramelised, add a knob of butter to the pan to finish off. Set aside until ready to use.

Beetroot Purée

Combine the oil, vinegar, honey and juice. Add the beets to an oven tray and pour over the liquid, season with salt.

Roast in the oven until the beets are soft all the way through. Remove and allow to cool. Add the beets to a food processor and blitz with some of the liquid to form a smooth purée. Add as much liquid as necessary to get the right consistency. Add the purée to a piping bag and chill until ready to use.

Tart cont.

Defrost a store-bought puff pastry sheet and roll and trim to the desired shape and size.

Preheat the oven to 220 °C. Place your baking tray into the oven to preheat.

Spread caramelised onions evenly over the puff pastry base. Arrange the beetroot randomly leaving a 1 cm border around the edge of the pastry sheet.

Season with salt and pepper and drizzle with honey and olive oil.

Remove the preheated tray and place tart on the tray. Bake for 25 minutes or until the pastry is puffed up and golden.

Remove from the oven and allow to cool.

Pipe sour cream/crème fraîche and beet puree, interspersing the two between the beets. Garnish with sliced beet rounds, sprinkle with nuts and serve.