Vegetarian beetroot tart. Enough said right? Sign me up! Making this one was actually a whole lot of fun as I don’t really venture into the baking side of things too often, and the results actually turned out really well! As far as baking goes this might not be the most complicated or advanced recipe (ok – you could probably make this whole thing while blindfolded, I admit!) but damned if the results aren’t anything short of amazing. Naturally for something so simple, you’ve got to get the flavours just right, but really how can you go wrong with toasted pine nuts, caramelised onion, rosemary… um… I need to go make this again right now, excuse me!
I think the reason this it works so well is because of all the contrasts. You’ve got earthy beetroot on a light, flaky crust, served up on a fresh bed of spinach and asparagus – and that’s only the first compartment! Roasted sweet potato or pumpkin to give you some hearty, long-lasting energy and crisp apple and pear with walnuts for dessert, with a little sprig of mint to cleanse the palate; talk about a roller coaster of tastes and textures right? Mixing things up like this keeps everything interesting from first bite to last and is something I always try to be mindful of when coming up with new creations.
Additionally, lavender! If you’re lucky enough to have access to fresh lavender then awesome, on it goes. Take note though, it looks beautiful and a little bit adds a very interesting flavour that really elevates things (floral, herby… a little bitter?), but just the tiniest pinch too much can turn a sophisticated tart into a potpourri pie – that’s bad!
- Beetroot, puff pastry, goat’s cheese, toasted pine nuts, caramelised onion, lavender flowers, rosemary, asparagus, spinach
- Roasted sweet potato
- Apple, pear, walnut, mint
For this lunch we used the Lunchbots Bento Trio. Dishwasher safe, stainless steel and BPA free – what’s not to love! Click here for details.