Caramelised Autumn Veg Tart

Caramelised Autumn Veg Tart

SERVES: 4 | PREP TIME: 10 min | COOK TIME: 40-45 min

This colourful autumn tart is a tantalising blend of sweet and salty. The naturally sweet caramelised onions are enhanced by the maple syrup which beautifully compliments the creamy, salty goats’ cheese. These flavours are balanced by the earthiness of the slightly-crunchy beetroot and seasonal squash.

Autumn Veg TartIngredients:

3 medium beetroot/1 large squash (approx 750g unpeeled)
3 medium onions approx. 350g
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Sprig of thyme
150g goats cheese
2 tablespoons oil
1 sheet of puff pastry approx 300g
Handful of walnuts



1. Prep your ingredients:

  • Preheat your oven to 200 degrees/180 for a fan oven
  • Peel the beetroot and cut into thin wedges
  • Leave the skin on the squash and cut into slightly thicker wedges
  • Thinly slice the onions

2. Put the beetroot/squash in a roasting tin, mix with 1 tablespoon oil, the thyme, and season with salt and pepper. Roast for 20 minutes, then take them out of the oven and give them a stir. Add the balsamic vinegar and continue cooking for a further 10 minutes until they are tender but still have a bit of a bite to them.

3. Roll out the pastry thinly or use a ready made defrosted pastry sheet. You can leave the sheet whole or cut into quarters to have 4 individual tarts. Place on a piece of baking parchment in a baking tin approx 32x22 cm and score a 1 cm border around the edge of the sheet. Prick the base with a fork and put in the fridge for 30 minutes to chill.

4. Heat a tablespoon of oil in a large frying pan and gently cook the sliced onions for 10 minutes, stirring occasionally to make sure they don’t stick but not too often to disrupt their caramelisation. Add the maple syrup and continue cooking for another 10-15 minutes until the onions are soft and caramelised. Take off the heat.

5. Once chilled, take the pastry out of the fridge and cook for 15 minutes in the oven. Take it out of the oven and spread the onions on the base. Layer the beetroot/squash and sprinkle the goat's cheese and walnuts on top. Finally, drizzle a little bit of olive oil over it and cook for 20-30 minutes until the pastry is crispy and the cheese has melted some.

6. Serve for lunch or brunch with a big bowl of green salad, especially if you add a balsamic dressing to it to compliment the deep flavours in the tart.