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Dinner with Rukmini
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Beetroot, Dill and Blue Cheese Tart with Capers and Walnuts
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.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Mix the beetroot slices with the olive oil, red wine vinegar and sea salt, and set aside.
Cut the puff pastry sheet into 6 squares and place in a paper-lined roasting tin. Lay the beetroot slices in overlapping layers on each square, leaving a 1cm border, then scatter over the blue cheese, capers and half the dill.
Transfer to the oven and roast for 25 minutes, then scatter over the walnut pieces and return to the oven for a further 5 minutes.
Sprinkle with the rest of the dill and a tiny pinch of sea salt before serving.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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