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    Beetroot & sage tart with hazelnut salad

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    Beetroot & sage tart with hazelnut salad

    By Donna Hay

    This flavourful tart is made from a simple olive oil hot-water pastry that crisps up to perfection. It’s topped with vibrant sweet beetroot and a peppery rocket, hazelnut and orange salad. 

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    80ml extra virgin olive oil
    200g wholegrain spelt flour
    65g ground almonds
    ½ tsp coarsely ground black pepper
    ½ tsp sea salt flakes
    400g raw beetroot (2-3), peeled, trimmed and thinly sliced (use a mandoline if possible)
    2 large echalion shallots, thinly sliced into rounds
    1/3 x 20g pack fresh sage, leaves picked
    1 tbsp nonpareille capers, drained
    2 tbsp olive oil

    30g blanched hazelnuts
    60g wild rocket
    2 tbsp extra virgin olive oil
    2 tbsp sherry vinegar
    ½ medium orange, zest 


    1. Preheat the oven to 200˚C, gas mark 6. To make the pastry, put the extra virgin olive oil and 125ml water in a medium saucepan over a high heat and bring to the boil. Remove from the heat, then add the flour, ground almonds, pepper and salt; mix together with a wooden spoon to form a dough.

    2. Tip the dough out onto a clean work surface and knead for about 1 minute, until smooth. Put the dough between 2 sheets of baking parchment and roll into a rough circle about 30cm in diameter and 0.4cm thick. Remove the top layer of parchment and transfer the pastry (on the parchment) to a baking tray. 

    3. Arrange the beetroot over the pastry, leaving a 3cm border all the way around; season. Combine the shallots, sage leaves, capers and olive oil in a bowl and toss to coat, then arrange on top of the beetroot. Fold the pastry border over to enclose some of the filling. Transfer to the oven and bake for 45 minutes, or until the pastry is crisp and golden and the beetroot is tender. 

    4. Meanwhile, put the hazelnuts on a small baking tray and roast below the tart for 5-6 minutes until toasted and fragrant; set aside to cool, then roughly chop. To make the salad, combine the rocket and toasted hazelnuts in a bowl. Whisk the extra virgin olive oil, sherry vinegar and orange zest in a small jug, season, then pour half over the rocket and toss gently to coat. To serve, top the warm tart with the salad and drizzle over the remaining dressing. 

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