Combining the rich sweet flavours of beetroot and red onion for a savoury twist on the French classic, makes for a delicious vegetarian/vegan meal.


400 g beetroot, cut in wedges
1 red onion, cut in wedges
3 tbsp olive oil
2 tbsp rice wine vinegar
2 tbsp soft brown sugar
2 star anise flowers
Flour (for rolling out)
500 g vegan puff pastry
Parmesan or vegan cheese shavings


  1. Pre-heat your oven to 200C/180C fan/gas mark 6.
  2. Toss the beetroot and onion in 2 tablespoons of oil, the vinegar, sugar, star anise and season with salt and pepper.
  3. Heat 1 tablespoon of oil in an oven proof non-stick pan and spread the beetroot and onion mix evenly over the pan. 
  4. Cover with foil and bake in the oven for 45 minutes or until the vegetables begin to soften.
  5. Meanwhile roll the puff pastry out to approximately 1/2 cm thick and cut a circle 1-2 cm larger than the pan.
  6. Remove the pan from the oven and take off the foil, then cover the cooked vegetables with the pastry and tuck the edges in.
  7. Bake for 35 minutes until the pastry is puffed up and golden brown.
  8. Slide a palate knife around the edge to release the tart from the pan. Cover with a plate larger than the pan and flip the tart over to turn it out - be careful as the liquid will be hot.
  9. Top with Parmesan/vegan cheese shavings and sea salt, and serve with fresh salad.


With the leftover pastry edges you could make some cheese straws, with added pesto or marmite for a delicious snack.

Serves 4.