Vegan Balsamic Beetroot and Shallot Tart

Vegan Balsamic Beetroot and Shallot Tart
Vegan Balsamic Beetroot and Shallot Tart

Preparation time: under 30 mins

Cooking time: 30 mins - 1 hour

Serves: 6-8

Ingredients:

Beetroot tart

  • 3 tbsp SAFARI® Cape Balsamic Vinegar
  • 4-5 medium beetroots, well-scrubbed and sliced into 0,5cm discs
  • 4 banana shallots, peeled, halved or quartered lengthways
  • 4 fresh thyme sprigs
  • 2 tbsp extra virgin olive oil
  • 320g ready-rolled vegan puff pastry
  • 40g hazelnuts or walnuts, chopped (optional)
  • A handful of fresh herbs
  • Sea salt and freshly ground black pepper

'Cream cheese':

  • 115g cashew nuts, soaked in boiled water for 15 minutes
  • 120ml cashew milk or any plant-based milk
  • ½ tbsp nutritional yeast flakes
  • 1 tsp fresh lemon juice
  • A pinch of white pepper
  • 1 tsp dried onion granules

Pastry glaze:

  • 1 tsp maple syrup or agave nectar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp plant-based milk

Method:

Roasted vegetables

  • Preheat the oven to 200°C.
  • In a baking try, mix together the beetroot slices, shallots, thyme sprigs, balsamic vinegar and olive oil.
  • Season and bake for 30–35 minutes or until everything is tender.

Pastry

  • When the vegetables go in the oven, unroll the pastry.
  • Place it, still on its paper, onto a baking tray.
  • Lightly score a rough border it, approximately 1,5cm from the edge, and prick the middle with a fork.
  • When the beetroot is about halfway through its cooking time, place the pastry in the oven for 8-10 minutes. The border should puff up nicely and the pastry should be crisp and golden all over.

Cashew 'cream cheese'

  • Drain the soaked cashew nuts and combine with the rest of the ingredients and a pinch of salt in a blender.
  • Blend until silky smooth, adding an extra splash of milk if needed and stirring from time to time.

Assembly and glazing

  • Once the pastry and beetroot are cooked, use a palette knife to spread half of the cashew 'cheese' over the pastry, avoiding the borders.
  • Neatly layer the beetroot and shallots on top.
  • Dollop teaspoons of the remaining cashew 'cheese' on top of the beetroot, then sprinkle over the nuts (if using).
  • Mix together the ingredients to make the pastry glaze and brush along the borders of the tart. Return to the oven for another 10 minutes until golden.

To serve

  • Scatter over any fresh herbs, rocket or baby salad leaves to add a bit of colour.

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