Candy Cane Beetroot Upside-Down Tart
with feta, fresh herbs & zesty arugula salad
There is a special ingredient in your box! The Chioggia beetroot, also known as candycane beet, is a special variety of beetroot and originates from the Italian city of Chioggia.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Candy cane beetroot
1 piece
Red onion
½ sachet(s)
Dried thyme
½ roll(s)
Puff pastry
(Contains Wheat May be present Milk)
½ piece
Garlic
¼ piece
Lemon
4 milliliters
Crema di balsamico
(Contains Sulphites)
30 g
Arugula & lamb's lettuce
5 g
Dill, mint & flat leaf parsley
20 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
25 g
Feta
(Contains Milk)
Not included in your delivery
2 teaspoon
Honey [or plant-based alternative]
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Cut each roll of pastry in half, so as to make one tart per person.
- Peel and thinly slice the beetroot into rounds of 0.5cm thickness.
- Slice the onion into half rings and crush or mince the garlic.
- Drizzle half of the honey over a parchment-lined baking sheet (or use more if cooking for more people). Keep enough space free at the edges so as to ensure the pastry will cover all of the honey.
- Scatter the garlic and half of the thyme over the honey, then season with salt and pepper.
- Arrange the beetroot and onion on top of the honey, then scatter over the rest of the thyme.
- Place the sheet of puff pastry on top and press down the edges with a fork.
- Pierce the surface of the pastry several times, then bake in the oven for 20 - 25 minutes.
- Roughly chop the almonds and finely chop the fresh herbs.
- Zest the lemon and cut it into wedges.
- In a salad bowl, combine the mustard with the rest of the honey and the juice of one lemon wedge per person.
- Add the lettuce, the almonds and half of the fresh herbs, then toss well to combine with the dressing. Season to taste with salt and pepper.
- Place a large plate over the tart and carefully turn it over, so that the vegetables are facing upwards. Remove the parchment paper and discard.
- Crumble the feta over the tart and drizzle with the crema di balsamico.
- Garnish with the lemon zest and the rest of the fresh herbs.
- Serve the salad and the rest of the lemon wedges alongside.