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Beetroot and Shallot Tart

Serves: 4

PREP: 10 mins

COOK: 25 mins

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INGREDIENTS:

320g pack ready-rolled vegan puff pastry

1 x 400g tin of white beans

1 tbsp nutritional yeast flakes

Juice of 1 lemon

Sea salt and freshly ground black pepper

4 echalion shallots, peeled and halved or quartered lengthways

1 pack of sweet chilli infused beetroot

1 tbsp olive oil

4 fresh thyme sprigs

40g walnuts

Method:

Preheat the oven to 180C.
Unroll the pastry. Place it, still on its paper, onto a baking tray. Lightly score a rough border, approximately 1.5cm from the edge, and prick the middle with a fork.
Place the pastry in the oven for 8–10 minutes. The border should puff up nicely and the pastry should be crisp and golden all over.
To make the white bean base, drain the white beans (reserving the bean water) and combine with the nutritional yeast, lemon juice and seasoning in a blender. Blend until silky smooth, adding some of the bean water if necessary.
Once the pastry is partially cooked, spread the white bean mixture over the pastry, avoiding the borders. Half or quarter the shallots and slice the beetroot then layer on top of the white bean base.
Brush the borders of the tart with 1 tbsp of olive oil. Return to the oven for another 15 minutes until golden. Sprinkle over the thyme and walnuts to finish.

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