This is what my boyfriend described as ‘a very adult dish’. By that he means that it’s SEXY, right? Like, XXX adults only? Oh…no.
No, he means that it’s sophisticated. For adult tastes. Weeeelll, he may have a point. Certainly, I know a lot of kids aren’t huge fans of beetroot…or spring onions…or even strong cheese. But, when I was a kid I love all those things! So I’m really no fit judge.
Adult tastes? I don’t know if I really care for adult tastes. As someone who thinks pancakes are the apotheosis of all kitchen endeavours, it’s hard for me to get excited about whatever adult tastes are. Something about those words makes me think I’ll have to wear an uncomfortable, itchy dress.
Which, I can tell you, I have no interest in doing.
But this tart has nothing to do with itchy dresses. This tart is a joy. Primarily because it’s so easy to make; it’s kind of perfect for a weeknight. Especially if you want to treat yo’ self! You probably have all the ingredients for this in the house, except for the beetroot. Think about it – brown sugar, vinegar, spring onions, dijon, cheddar, and frozen puff pastry; those are all store cupboard staples in my house.
But mainly I love it because I think of it as a very fancy, very girly, French pizza.
And if you can’t get down with girly, fancy, pink pizza, well frankly I’m surprised to see you here. I welcome you! Diversity is the spice of the internet. But, seriously, you should consider it. The buttery puff pastry, the sweet and earthy beetroot, the sharp cheddar and that mildly oniony vinaigrette all join forces to create something so much more than the sum of their parts.
This tart is like the food version of the Planeteers coming together to summon Captain Planet.
Obviously this is great to serve as a starter at a dinner party, or for a light lunch, or even as a vegetarian main course with a nice hearty salad alongside. But I urge you to consider it for other times as well. Mainly any time when you might have made pizza. This is a great pizza alternative. Not that we need an alternative to pizza. But life is short, mix it up!
This tart is officially my new favourite, for a million different reasons. What are you in love with at the moment?
- 1 bunch baby beetroot (about 8 small beets)
- 1 tbsp each butter, brown sugar and apple cider vinegar
- 1 sheet frozen all butter puff pastry
- 1 spring onion, very finely chopped
- 1 tsp each dijon mustard and apple cider vinegar
- 2 tsp olive oil
- pinch each of salt and pepper
- 3 oz (60g) vintage cheddar cheese
- Preheat the oven to 400F/200C.
- Peel and slice the beetroot into ½ inch (just over 1cm) slices.
- Place the beetroot, butter, brown sugar and vinegar into a 9 inch oven-proof dish (preferable a cast iron skillet) and cover tightly with foil. Place into the oven for 20 minutes, then remove the foil and give it a further 10 minutes.
- Cut a circle roughly 9 inches out of the puff pastry. When the beets are ready, carefully place the pastry over them, tucking it in at the sides. Place the pan back in the oven for a further 30 minutes.
- Stir together all the ingredients for the vinaigrette. Crumble the cheese into small pieces.
- When the tart is ready, leave it to sit for 30 seconds or so, and then turn it out, carefully and confidently onto a serving dish.
- Drizzle over the vinaigrette and crumble over the cheese and then eat!