Sweet beetroot tart from Mark Hix on Baking by Mark Hix
Like the galette au fenouil this may seem a little bit strange, but trust me — it is not only delicious, but gloriously pretty as well. We tend to ignore using common savoury ingredients when it...
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Ingredients
- Icing sugar, for dusting
- Crème fraîche, to serve
- 6 or so medium-sized red beetroot, cooked, peeled and thinly sliced
- 30 g butter, melted
- 250-300 g ready-made all-butter puff pastry
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