Sweet beetroot tart

Preparation info
  • Serves


    • Difficulty


Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

  • About

Like the galette au fenouil this may seem a little bit strange, but trust me — it is not only delicious, but gloriously pretty as well. We tend to ignore using common savoury ingredients when it comes to dessert, but it’s amazing how a bit of sugar can transform them.


  • 250-300 g ready-made all-butter puff pastry
  • 6 or so medium-sized red beetroot, cooked, peeled and thinly sliced
  • 30


Roll out the pastry on a lightly floured surface to about 2mm thick, then cut it into four 13cm discs. Prick the discs all over with a fork and leave to rest in the fridge for 1 hour. Fold the trimmings over, wrap in cling film and keep for another recipe (the arlette biscuits, for example). Preheat the oven to