Beetroot And Carrot Tart With Horseradish Creme Fraiche Recipe

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   And finely grated mixed with 5 tbsp of creme fraiche

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   Boil the unpeeled beetroot in salted water for 30 to 45 min or possibly till just tender when tested with a knife.

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   Immerse in cool water to cold then rub off and throw away the skins.

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   Cut lengthways into slices about lcm thick.

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   Boil the carrots till tender then drain and slice in the same way.

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   Sprinkle one side of the root slices with the sugar salt and pepper then fry sugar side down in half the butter till lightly caramelised.

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   Fit the slices caramelised side down in a rectangular baking or possibly roasting tin and sprinkle with the thyme leaves and a touch more seasoning.

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   Dot with the remaining butter.

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   Unroll the puff pastry place the tin on top and cut round the bass so which you and up with a rectangle of pastry the same size as the base of the tin.

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    Place the pastry on top of the vegetables inside the tin.

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    It shouldn't be a snug fit there should be a small gap between the pastry edge and the sides of the tin.

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    This allows steam to escape during baking and prevents the pastry from becoming soggy.

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    Bake at 220C/425F/Gas Mark 7 for 15 to 20 min or possibly till the pastry has puffed up and turned golden brown on top.

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    To serve place a platter upside down on top of the roasting tin and using oven gloves hold the two together and invert.

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    The tart will now be the right way up and ready for the table.

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    Serve slices with a dollop of the horseradish creme fraiche.

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    The roots here have so much flavour which they need no help with additional ingredients.

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    Never boil a beetroot without its skin on however or possibly it will be a dead beet.

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    All the juices and colour will leach out and be lost to the cooking water.

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    If you cant get hold of fresh horseradish for the sauce mix together 3 tbsp of bottled creamed horseradish with 3 tbsp of creme fraiche instead.

* Per serving · 4 servings · Values may vary.