The Doorstep Kitchen

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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