This tasty vegetarian tart makes use of two super convenient supermarket ingredients – hummus and ready-cooked beetroot – to deliver maximum flavour with minimum effort.
Step 1Preheat oven to 220°C (200°C fan) mark 7. Unroll the pastry on to a large baking sheet (leaving it on its baking parchment) and lightly brush with beaten egg. Score a border about 1.5cm in from the edge (making sure not to cut all the way through the pastry). Prick inside the border all over with a fork. Cook for 15min, until golden.
Step 2Meanwhile, slice beetroot into 2-3mm rounds and pat dry with kitchen paper. Put in a bowl with the olive oil, thyme leaves and some seasoning and gently toss to coat.
Step 3Remove pastry from oven and reduce temperature to 190°C (170°C fan) mark 5. Using a spoon, gently press down the centre of the pastry (inside the border).
Step 4Gently spread the hummus inside the border, then arrange the beetroot rounds on top. Return to oven for 10min. Meanwhile, in a small bowl whisk the horseradish drizzle ingredients with a pinch of salt.
Step 5Remove tart from oven and serve hot, warm, or at room temperature, with the horseradish drizzle spooned over.
GET AHEAD:
Prepare to end of step 4 up to 2hr ahead; keep tart at room temperature (cover, if needed). Cover and chill horseradish drizzle. Complete recipe to serve, serving the tart at room temperature.
GH TIP:
Most puff pastry should be softened at room temperature briefly before unrolling, to minimise risks of cracking. Check pack instructions.
Per serving:
Calories: 364
Protein: 8g
Total fat: 25g
Saturates: 7g
Carbs: 26g
Total sugars: 5g
Fibre: 4g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
