Walnut and beetroot tart with herb dressing
This simple autumn tart can be made with ready-cooked beetroot instead of raw, if you prefer. I rather like the vinegary ones you can buy ready-cooked, but it is up to you.
Next, try Rosie's recipe for one-pot chicken with a celeriac and watercress salad – the perfect accompaniment.
See all the best recipes from the House & Garden archive.
Ingredients
Ingredients
For the herb dressing
Method
Step 1
If you are using raw beetroots, cover with water in a large pan, splash in the vinegar and add a good pinch of salt. Bring to the boil then simmer for hour, until just tender. Drain and allow to cool slightly before finely slicing into half moons. Add to a bowl with the oil, toss and set aside. If using ready-cooked beetroot, finely slice into half moons and toss in the olive oil.
Step 2
Heat the oven to 200°C/fan oven 180°C/mark 6. Unravel the pastry on a baking sheet on top of its parchment. Grate over half the cheese and season with salt and pepper. Score a cm border around the edge with a knife. Layer the beetroot on the pastry, then brush the border with yolk. Brush the beetroot with warmed honey and sprinkle over the nuts. Season, then grate over some more pecorino. Bake for minutes, until crisp and golden.
Step 3
For the dressing, blitz the garlic, shallot and parsley in a food processor (or chop by hand), before whisking in the lemon juice and zest, honey, mustard and oil. Season to taste.
Step 4
When the tart is out of the oven, drizzle the dressing over the beetroot, finely grate over the extra pecorino, and serve.
