BBC Food - Recipes - Garden beetroot and Roscoff onion tart

Name: BBC Food - Recipes - Garden beetroot and Roscoff onion tart
Ingredients: 300g/10½oz ready-rolled puff pastry , chilled then rolled to 3mm thick; 300g/10½oz (about 6 small) Golden or Chioggia beetroot , scrubbed clean; pinch sea salt; 2 pinches black pepper; 20g/¾oz unsalted butter , warm; 10g unsalted butter; 200g/7oz Rose de Roscoff onion (about 1), sliced; pinch black pepper; 2 tsp Jerez vinegar (or sherry vinegar ); 1 egg yolk, beaten with 2 tsp water for an egg wash; 1 tsp orange and thyme dried powder (optional), to make your own dry orange zest and thyme in an oven at 100C/80C Fan/Gas ¼ for 1 hour, then blitz to a powder; 4 tsp Jerez vinegar , boiled for 30 seconds; 40ml/1½fl oz good-quality olive oil; 150g/5½oz mixed salad leaves; 60g/2¼oz cottage cheese

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In this delicious starter the beetroot is cooked from raw, rather than being blanched first, which concentrates its wonderful earthy flavour. For this recipe you will need 2 x 12cm/4Â½in ovenproof...

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Ingredients

300g/10½oz ready-rolled puff pastry , chilled then rolled to 3mm thick
300g/10½oz (about 6 small) Golden or Chioggia beetroot , scrubbed clean
pinch sea salt
2 pinches black pepper
20g/¾oz unsalted butter , warm
10g unsalted butter
200g/7oz Rose de Roscoff onion (about 1), sliced
pinch black pepper
2 tsp Jerez vinegar (or sherry vinegar )
1 egg yolk, beaten with 2 tsp water for an egg wash
1 tsp orange and thyme dried powder (optional), to make your own dry orange zest and thyme in an oven at 100C/80C Fan/Gas ¼ for 1 hour, then blitz to a powder
4 tsp Jerez vinegar , boiled for 30 seconds
40ml/1½fl oz good-quality olive oil
150g/5½oz mixed salad leaves
60g/2¼oz cottage cheese