zoom Tom Oldroyd’s beetroot tarts with soft cheese and toasted hazelnuts

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    Tom Oldroyd’s beetroot tarts with soft cheese and toasted hazelnuts

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    Tom Oldroyd’s beetroot tarts with soft cheese and toasted hazelnuts

    • Preparation time: 25 minutes
    • Cooking time: 1 hour 10 minutes
    • Total time: 1 hour 35 minutes

    Makes: 4

    Ingredients

    500g beetroot, topped and tailed
    50ml red wine vinegar, plus 2 tbsp
    2 tbsp olive oil
    handful thyme leaves
    plain flour, for dusting
    2 x 320g sheets Jus-Rol puff pastry
    1 egg, beaten
    100g soft goats’ cheese
    100g crème fraîche
    handful whole roast hazelnuts, chopped
    handful small basil leaves

    Method

    1. Preheat the oven to 200°C, gas mark 6. Put the beetroot in a large pan and cover with cold water; add the 50ml vinegar and a large pinch of salt. Bring to the boil, then gently simmer until tender to the point of a knife – about 40 minutes. Drain and remove the skin with a peeler or clean, wet tea towel. Slice into 0.2cm-thick rounds (using a mandoline if possible) and season with salt. Drizzle over the oil and 2 tbsp vinegar and scatter with the thyme, then set aside.

    2. Unroll the pastry on a lightly floured surface. Using a 16cm pastry cutter or plate, cut out 4 rounds. Score another circle on each, about 0.3cm in from the edge. Put on 2 parchment-lined baking trays, prick the centres with a fork and bake for 5 minutes. Push the middles down if risen, then brush with the beaten egg, avoiding the borders; bake for 5 minutes more. Reduce the oven temperature to 180°C, gas mark 4. Mash together the goats’ cheese and crème fraîche; spread a little in the centre of each tart. Arrange the beetroot on top, in a circular pattern. Brush the edges of the tarts with beaten egg; bake for 15-20 minutes, until golden.

    3. Put a spoonful of the goats’ cheese mixture on top of each tart, and scatter over the hazelnuts and basil. 

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    This recipe first appeared in Waitrose Food, September 2018 issue. Download the Waitrose Food app for the full issue

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