Carrot, beetroot and apple tart

This is super easy, tastes Autumnal and looks gory. Perfect for Halloween.

Ingredients

  • 1 pack of Jus-Rol puff pastry
  • Vegetable stock
  • 8 carrots
  • 2 beetroot (cooked and peeled)
  • 1 large sharp apple
  • olive oil
  • Cheese (optional)

Method

Take a packet of Jus-Rol puff pastry out of the fridge and allow to reach room temperature for half an hour or so (this stops it from cracking).

Peel 6 of the carrots and chop them, place in a saucepan and just cover in vegetable stock. Boil, lid on, until soft and the liquid has almost gone. Purée using a stick blender and season.

Peel the remaining 2 carrots and then use the peeler to cut them into very thin slices. Once you have done that, lay them out and brush with olive oil.

Slice the beetroot into rounds. Core the apple and then slice into rounds.

Take the pastry and unroll onto a greased baking sheet. Spread the carrot purée on top and then arrange the apple and beetroot slices evenly. You could also add cheese at this stage. Something gooey would be good.

Finish by arranging the carrot peel on top, you can curl it prettily which also has the bonus of allowing bits to pop up, and it is these bits that will gently char, adding flavour and colour.

Bake in a 200 degree c oven for 20-25 minutes.

This is how it looked before going in the oven…

 

 

 

 

 

 

 

 

Unfortunately I was too busy scoffing to remember to take a photo afterwards.

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