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Garden beetroot and Roscoff onion tart

Garden beetroot and Roscoff onion tart is a home-style recipe made with Jerez Vinegar and Jerez Vinegar Boiled For Seconds.

Ingrédients

• 2.0 tsp Jerez Vinegar
• 4.0 tsp Jerez Vinegar Boiled For Seconds

Méthode (aperçu)

1. 1

   For the pastry base, line a baking sheet with greaseproof paper. Cut the pastry into two 13cm/5in discs using a chef's ring or a small plate and place on the lined baking sheet. Transfer to the fridge, or ideally the freezer, for at least 1 hour, to prevent the pastry being sticky.

2. 2

   To prepare the beetroot, cut the root off each one. Using a mandolin set to a thickness of 1mm, slice into thin discs and transfer to a bowl. Season with salt and pepper. Stir in the warm butter to ensure each slice of beetroot is evenly coated.