SPICED BEETROOT & FETA TARTS WITH TAHINI-DRESSED LEAVES

Spiced beetroot & feta tarts with tahini-dressed leaves image

Turn root vegetables and puff pastry into a stunning vegetarian starter or main with coriander, cumin and harissa

Provided by Jemma Morphet

Categories Buffet, Dinner, Lunch, Main course, Starter, Supper

Time 3h5m

Number Of Ingredients 18

Ingredients

6 beetroots (about 750g), roughly the same size, scrubbed and trimmed but not peeled
4 garlic cloves , unpeeled
4 tbsp olive oil , plus 2 tsp
2 tsp coriander seeds
2 tsp cumin seeds
5 onions , peeled, halved and finely sliced
320g pack rolled all-butter puff pastry
1 tbsp harissa
2 tsp sherry vinegar
1 egg , beaten
1 tsp nigella seeds
0.5 x 200g block vegetarian feta , crumbled
2 tbsp extra virgin olive oil
2 tbsp tahini
juice 1 lemon
1 tbsp clear honey
3 red chicory , sliced
100g bag watercress

Steps:

Heat oven to 200C/180C fan/gas 6. Rub the beetroots and garlic cloves with 2 tsp olive oil. Wrap in a double layer of foil, adding 5 tbsp water into the package. Place in an ovenproof dish and bake for 2 hrs or until tender. Test them by inserting a small sharp knife. When the beetroot is cool enough to handle, gently rub off the skins. Set aside, saving the garlic cloves.
Meanwhile, heat a small frying pan. Toast the coriander seeds for a few mins until aromatic, then grind using a pestle and mortar. Toast the cumin seeds, leave them whole and mix in with the coriander.
Heat 3 tbsp olive oil in a frying pan, add the onions, toasted spices and some seasoning. Cook very gently for 30 mins or until the onions are soft and golden.
Unroll the pastry and cut out 4 large circles using a 12cm cookie cutter (or use a small sharp knife to score round a bowl or plate). Place the pastry circles on a baking- parchment-lined baking sheet. Gently score a 1cm border around each and prick the centre area with a fork. Bake in the oven for 10-15 mins. Meanwhile, mix the harissa, vinegar and remaining 1 tbsp olive oil in a small bowl. Thinly slice the beetroot. Remove the pastry bases from the oven and carefully press down the middle areas with the back of a spoon to flatten.
Squeeze the garlic cloves out of their skins and stir into the onions. Spread this mixture evenly into the tarts, then layer on the beetroot slices in a circular pattern, slightly overlapping them. Brush the harissa mix onto the beetroot, then brush the egg on the border and sprinkle with the nigella seeds. Bake in the oven for a further 12-15 mins until the pastry is cooked and golden.
To make the salad, whisk together the extra virgin olive oil, tahini, lemon juice, honey, seasoning and 1 tbsp water. Toss the chicory and watercress in the dressing. Remove the tart from the oven, scatter over the feta and serve alongside the leaves.

Nutrition Facts : Calories 789 calories, Fat 50 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 28 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 2 milligram of sodium