BEETROOT
Beetroot and black garlic tart, photographed by Carla Barber
beetroot and black garlic tart
Black garlic is a punchy ingredient. A little goes a long way and these aged cloves give a wonderful balsamic-like kick to dishes. There is a garlic farm on the Isle of Wight where I get mine. You can buy online.
Serves 4
Ingredients
5 small raw beetroot
2 red onions
1 roll of puff pastry – rolled out into a rectangle
A jar of Graceburn cheese (or a block of Feta)
3 cloves of black garlic
A few sprigs of thyme
Salt
Black pepper
Rapeseed or olive oil
1 egg – beaten
Method
Preheat the oven for 200°C
Scrub your beetroot, drizzle them in oil and then wrap each one loosely in foil
Roast for 45 minutes until tender then leave to cool before rubbing away the peel – it’s easiest to peel them when they are not completely cool but cool enough to handle
Turn down the oven to 180°C
Cut the peeled beetroot into wedges, dice your onion, and roughly chop the cheese
Lay your sheet of pastry onto a baking tray lined with greaseproof paper and with a sharp knife lightly run a knife 2cm from the edge to create a thin border
In a small bowl mix the black garlic with a little oil to form a paste, then spread it over the pastry, within the border
Top with the roasted beetroot wedges, diced onion and cheese. Season with salt and pepper and scatter over the thyme leaves
Brush the edges of the pastry with the beaten egg
Bake for around 25 minutes until the golden brown
Beetroot and black garlic tart, photographed by Carla Barber
