Beet, honey and pine nut tart is one of these super easy, delicious seasonal tarts I could eat literally every other day. Think of light and earthy at the same time, tender inside and crunchy on the outside. Savoury, but with lovely sweet notes throughout, perfect to be eaten warm or cold. Above all remarkably light, flavoursome and mouthwatering summer lunch feast in each slice!
Let’s dig in!
Filo pastry makes this pie’s case paper light and crunchy edges remind me of neutrally flavoured crisps. Yum! Ready salted or natural are always a great choice for me! Inside, lovely, light and fluffy creme fraiche, yogurt, eggs and roasted garlic filling, which I can’t help myself eating with a spoon even before it is set and baked!
Beet, honey and pine nut tart can be served warm or cold, which makes it a perfect, seasonal, light, summer meal option. A wonderful medley of sweet and earthy beetroot, roasted garlic and nuts all dressed with a drizzle of honey makes things rather special.(You’ll know exactly what I mean if you tried my whipped goat’s cheese. Add the sweet beets and nuts to that combination in your mind and you’ll know why it is guaranteed to work really well!)
It also makes a nice talking piece around the table for all those curious about how do things come to taste as good as they look. It really does look pretty, doesn’t it?!
Beet, honey and pine nut tart takes only 15 min to put together before baking
Even though the beet, honey and pine nut tart might look like a complicated and time consuming effort it is in fact a 30 second whisk of a few ingredients poured into a filo pastry lined baking tray. Buttering the filo pastry takes about 10 min and can be a bit messy, but it’s got to be done to ensure the crispy finish and to prevent the pastry from drying out.
It is worth pointing out that 1 head of roasted garlic, which goes into the filling, needs roasting beforehand. But it is as simple as wrapping a trimmed head of garlic in an aluminum foil and baking for about 1 hour. I like to roast 3 or 4 heads in one go and keep the garlic cloves flesh squeezed out in a glass jar. This allows me to use the roasted garlic at a moment’s notice to flavour any dish, which needs an earthy, mild touch of kick-less garlic flavour, just like this delicious beauty.
Fancy a tart with a bit more garlic kick and richness? Try this amazing tart tatin!
- 4-5 baby beetroot, cleaned, cooked and halved (about 250g)
- 200ml creme fraiche
- 3 sheets of filo pastry, roughly 20” by 10”
- 5 tablespoons salted butter, melted
- 200ml Greek style yogurt
- 3 whole eggs
- 1 head of roasted garlic, flesh squeezed out
- Salt and pepper
- 3-4 tablespoons runny honey
- 5 tablespoons pine nuts
- 50 g soft goat’s cheese scattered on top of the ready tart
- 2 Tablespoons fresh thyme, finely chopped to serve
- Preheat oven to 180C and lightly brush with butter 8 inch wide, round, baking tart tray.
- Whisk eggs, yogurt, creme fraiche and roasted garlic together until well combined and season with salt and pepper to taste. Reserve.
- Place pine nuts on a small, parchment lined baking tray and toast for about 4 minutes. Remove from oven and reserve. Do not turn the oven off.
- Butter one side of filo pastry sheets and fit into the tart tray to create a bottom of your tart. You can allow the edges to hang over the tray.
- Pour the tart filling into the filo pastry lined baking tray, arrange beets the way you like and bake the tart for 45-50 minutes until set.
- Remove the baked tart from the oven and allow to cool slightly before scattering thyme, nuts and drizzling honey over. Serve immediately or at room temperature when the tart cooled completely.