91热爆

Serves 4

Pastry

• 500g/1lb2oz ready-made puff pastry

Tomato sauce

• 2tbsp olive oil
• 1 shallot, finely chopped
• 1 clove garlic, crushed
• 1 x 400g/14oz tinned chopped tomatoes
• 1 pinch caster sugar
• 1tbsp chopped parsley
• Sea salt and freshly ground black pepper

Pickled beetroot

• 4 medium cooked beetroot, skinned and sliced into 3mm/1/8 “ rounds
• 275ml/½ pt raspberry vinegar
• 1tsp salt
• 1tsp sugar
• 6-8 shallots, peeled
• 1tbsp olive oil
• 1 egg, beaten

Pesto

• 50g/2oz whole roasted almonds
• 1 bunch picked basil leaves
• 50g/2oz grated parmesan cheese
• 2tbsp rapeseed oil
• 1 clove garlic
• 1 bunch fresh mint
• 1tbsp chopped parsley
• Sea salt and freshly ground black pepper

1. Preheat the oven to 200°C/400F/gas mark 6.
2. Heat a sauté pan until hot, add the olive oil, shallot and garlic and sweat for a couple of minutes without colouring.
3. Add the tomatoes and sugar and cook until reduced by half then add the chopped parsley, season and put to one side to cool.
4. Meanwhile, place the beetroot into a bowl. Heat the raspberry vinegar, salt and sugar in a saucepan until boiling then pour over the beetroot.
5. Bring a pan of salted water to the boil, add the shallots and boil for 3 minutes then drain and leave until cool enough to handle. Cut in half and char the cut sides in a hot dry pan.
6. When lightly charred, separate the petals and mix with a little olive oil and season.
7. Cut the rolled out pastry into 20cm/8” circle then fold over the edges to make a raised rim and egg wash.
8. Spoon the tomato sauce over the centre of the tart, then drain the beetroot and carefully overlapping them, lay them on the tart in a circle.
9. Sprinkle the drained onions in the centre.
10. Bake in oven for 5 minutes then the oven down to 180°C/350F/gas mark 4 until cooked through – about 10-15 minutes.
11. Meanwhile blitz the dry ingredients for the pesto until fine or very finely chop the herbs and mix with the almonds and oil.
12. Drizzle some over the onion when the tart is cooked or serve separately.