Beetroot, Dill and Blue Cheese Tart with Capers and Walnuts

Name: Rukmini Iyer Beetroot & Blue Cheese Tart Recipe | One-tin Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Ingredients: 200g raw beetroot, peeled and thinly sliced; 1 tbsp olive oil; 1 tsp red wine vinegar; 1 tsp sea salt; 1 x 320g sheet of ready-rolled puff pastry; 75g blue cheese, crumbled (use a vegetarian version to ensure this recipe is vegetarian); 2 tbsp capers; 10g fresh dill, chopped; 50g walnuts, roughly chopped; sea salt

by Rukmini Iyer from The Roasting Tin: Deliciously Simple One-Dish Dinners

These easy-to-make individual puff pastry tarts are topped with thinly sliced beetroot and melted blue cheese, with the added crunch of walnuts for texture.

Vegetarian Baking

Serves 6

Total 45 min

Prep 15 min

Cook 30 min

Easy

Introduction from Rukmini Iyer

This grown-up beetroot tart needs only a lightly dressed rocket salad on the side for a quick, filling and interesting weekend lunch. Cooking the tart at a slightly higher temperature ensures a nice crisp base and eliminates the need for an egg wash. It’s best served hot, but leftovers make a very acceptable picnic lunch.