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
- Pre-heat your oven to 200C/180C fan/gas mark 6.
- Toss the beetroot and onion in 2 tablespoons of oil, the vinegar, sugar, star anise and season with salt and pepper.
- Heat 1 tablespoon of oil in an oven proof non-stick pan and spread the beetroot and onion mix evenly over the pan.
- Cover with foil and bake in the oven for 45 minutes or until the vegetables begin to soften.
- Meanwhile roll the puff pastry out to approximately 1/2 cm thick and cut a circle 1-2 cm larger than the pan.
- Remove the pan from the oven and take off the foil, then cover the cooked vegetables with the pastry and tuck the edges in.
- Bake for 35 minutes until the pastry is puffed up and golden brown.
- 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.
- 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.