This tasty vegetarian tart makes use of two super convenient supermarket ingredients – hummus and ready-cooked beetroot – to deliver maximum flavour with minimum effort.
250 g pack cooked beetroot (in natural juices), drained
2 tsp. extra virgin olive oil
2 tsp. fresh thyme leaves
200 g hummus
FOR THE HORSERADISH DRIZZLE
3 Tbsp. natural yogurt
1 Tbsp. horseradish sauce
1 tsp. extra virgin olive oil
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Unroll the pastry on to a large baking sheet (leaving it on its baking parchment) and lightly brush with beaten egg. Score a border about 1.5cm in from the edge (making sure not to cut all the way through the pastry). Prick inside the border all over with a fork. Cook for 15min, until golden.
Step 2Meanwhile, slice beetroot into 2-3mm rounds and pat dry with kitchen paper. Put in a bowl with the olive oil, thyme leaves and some seasoning and gently toss to coat.
Step 3Remove pastry from oven and reduce temperature to 190°C (170°C fan) mark 5. Using a spoon, gently press down the centre of the pastry (inside the border).
Step 4Gently spread the hummus inside the border, then arrange the beetroot rounds on top. Return to oven for 10min. Meanwhile, in a small bowl whisk the horseradish drizzle ingredients with a pinch of salt.
Step 5Remove tart from oven and serve hot, warm, or at room temperature, with the horseradish drizzle spooned over.
GET AHEAD:
Prepare to end of step 4 up to 2hr ahead; keep tart at room temperature (cover, if needed). Cover and chill horseradish drizzle. Complete recipe to serve, serving the tart at room temperature.
GH TIP:
Most puff pastry should be softened at room temperature briefly before unrolling, to minimise risks of cracking. Check pack instructions.
Per serving:
Calories: 364
Protein: 8g
Total fat: 25g
Saturates: 7g
Carbs: 26g
Total sugars: 5g
Fibre: 4g
From pies to light and airy roulades, here are our favourite vegetarian Christmas recipes
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
