Honey roast beetroot & Wensleydale tart tartine

• beetroot↗400g g

  peeled and cut into wedges

• red onion↗1

  cut into wedges

• olive oil↗1 tbsp tbsp
• honey↗3 tbsp tbsp
• cider vinegar↗2 tsp tsp
• butter↗20g g
• thyme sprigs↗5
• puff pastry↗500g block all-butter g

  500g block all-butter

• plain flour↗

  for dusting

• pecans↗30g g

  toasted and roughly chopped

• Wensleydale↗60g vegetarian g

  or lancashire cheese, crumbled

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. Toss the beetroot and onion with the oil, honey and vinegar, then season. Tip into a 20cm non-stick ovenproof frying pan. Cover with foil and roast in the oven for 45-50 mins until the beetroot is tender. Remove from the oven and scatter over the butter and thyme.

2. 2

   Roll the pastry out on a lightly floured surface to the thickness of a £1 coin, then cut out a circle slightly larger than the frying pan, about 25cm (you can use a dinner plate as a guide). Lay the pastry over the beetroot mixture in the pan, and tuck it in around the edge using a cutlery knife or spatula. Bake for 50-60 mins, or until golden brown and puffed up.

3. 3

   Run a knife around the edge of the pastry to loosen, then carefully invert onto a serving plate. Scatter over the pecans and cheese to finish.