Beet
Serves 1
Directions
- 1Put on an apron to avoid staining.
- 2Peel the beetroot.
- 3Cut the beetroot into thin slices.
- 4Oil a tray and season it.
- 5Lay the beetroot slices on the tray, then oil and season them again.
- 6Roast the beetroot in the oven until soft.
- 7Weigh out butter.
- 8Weigh in flour.
- 9Season with salt.
- 10Rub the butter and flour together to form a breadcrumb-like texture.
- 11Cut in a little water with a knife.
- 12Turn everything out onto a surface.
- 13Bring the mixture together to form dough.
- 14Take a small amount of dough off if it's too much.
- 15Roll the dough between two sheets of greaseproof paper.
- 16Trim the edges of the pastry.
- 17Add mixed seeds, walnuts, oats, panko, and salt to a mini chopper.
- 18Blitz to form a crumb.
- 19Tip the crumb onto the pastry.
- 20Rip large chunks of feta cheese onto the crumb.
- 21Grate cheddar cheese over the feta.
- 22Lay the roasted beetroot slices on top.
- 23Carefully bring the edges of the pastry up to create a galette-like tart.
- 24Brush the pastry with egg yolk.
- 25Sprinkle the leftover crumb over the egg yolk.
- 26Bake the tart in the oven.
- 27Spoon creme fraiche into a container.
- 28Add hot English mustard.
- 29Season with salt.
- 30Rip herbs into a bowl.
- 31Slice fennel.
- 32Grate lemon zest over the fennel.
- 33Squeeze lemon juice over the fennel.
- 34Add plenty of oil to the fennel and mix.
- 35Cut the tart into wedges.
- 36Put hot creme fraiche onto plates.
- 37Place a tart wedge onto each plate.
- 38Finish with mounds of the prepared salad.
Ingredients
- beetroot
- oil
- salt
- butter
- flour
- water
- mixed seeds
- walnuts
- oats
- panko
- feta cheese
- cheddar cheese
- egg yolk
- creme fraiche
- English mustard
- herbs
- fennel
- lemon zest
- lemon juice
Equipment
apronknifepeelertrayovenbowlsscalemini chopperrolling pingreaseproof papergraterfork