Surrey Homes | SH59 | September 2019 | Education supplement inside

Beetroot and Butternut Tart
Serves 4 Preparation time: 15 mins Cooking time: 1 hour
This can be made as a tart tatin, or layered into a pastry
case. It is a loose mix, so will fall apart slightly when cut.
• 2 tbsp vegetable oil
• 3 medium beetroot, sliced into segments
• 150g butternut squash (approx ½
a large squash), peeled and diced
• 1 tbsp oregano
• 1 sheet ready-rolled shortcrust pastry
(or your own recipe)
• 3 red onions, thinly sliced
• 1 tbsp balsamic vinegar
• 1 dstsp dark brown sugar (or to taste)
• Seasoning, to taste
1Preheat oven to 180°C, gas 4. Mix 1 tbsp of the
oil, beetroot, butternut squash and half the oregano
in a roasting tin and roast for 20-25 mins.
2While these are cooking, put the remaining oil in a pan
and add the onions. Sauté gently on a low heat for 20 mins
until they are really soft. Add balsamic vinegar and sugar and
cook for a further 15-20 mins until the onions are caramelised.
I blind baked a shortcrust pastry base for this recipe – line
3 a tart/quiche tin with pastry, fill with heat resistant baking
beans and bake for 15 mins until the pastry is lightly cooked.
Now add the cooked ingredients in layers and return to the
oven for a further 10 mins. You could also choose to make
a tart tatin – mix all the vegetables together, place in a tin
and layer the sheet of pastry on top. Return to the oven
for 20 mins, then invert the baking tin onto a plate (make
sure you choose a tin to match the size of the plate).
4Sprinkle with the rest of the oregano
and serve warm or cold.