Beetroot Tart with Spring Onion Vinaigrette and Vintage Cheddar
A crisp, butter tart with beetroot, spring onion vinaigrette and vintage cheddar cheese.
For the tart:
  • 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
For the vinaigrette:
  • 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
To serve:
  • 3 oz (60g) vintage cheddar cheese
  1. Preheat the oven to 400F/200C.
  2. Peel and slice the beetroot into ½ inch (just over 1cm) slices.
  3. 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.
  4. 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.
  5. Stir together all the ingredients for the vinaigrette. Crumble the cheese into small pieces.
  6. 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.
  7. Drizzle over the vinaigrette and crumble over the cheese and then eat!
Recipe by The Sugar Hit at