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Sticky honey and fennel seed roasted vegetable tart
Sticky honey and fennel seed roasted vegetable tart
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Upside-down tart with sticky honey-mustard-fennel glaze, topped with fresh veggies and puff pastry. Vegies soak up the glaze for amazing flavor. Delicious!
Ingredients:
  • 4 small beetroot, peeled, cut into 1cm rounds
  • 2 carrots, peeled, cut into 1cm rounds
  • 1 large leek, cut into 1cm rounds
  • 57.20 gm honey
  • 40.00 ml red wine vinegar
  • 5.90 gm wholegrain mustard
  • 1/2 tsp fennel seeds
  • 1 sheet butter puff pastry, partially thawed
  • 40g smooth feta, crumbled
  • Baby herbs, to serve
  • Salad leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place beetroot on one tray and carrot and leek on the other. Drizzle both trays with oil, season, and roast for 15 minutes until carrot and leek are tender. Remove carrot and leek, then continue roasting the beetroot for an additional 10 minutes. Set aside for 5 minutes before serving.
  • In a saucepan, combine honey, vinegar, mustard, and fennel. Season to taste. Cook over medium-low heat, stirring, for 1 minute until the honey dissolves. Simmer for 6-7 minutes until thickened, then pour over a 21cm square cake pan.
  • Place the vegetables over the honey mixture in the pan, ensuring a snug fit. Cover with the pastry, folding and tucking in any extra. Bake for 25-30 minutes until puffed and golden. Let it cool in the pan for 5 minutes, then flip onto a plate and garnish with feta and herbs. Serve alongside fresh salad leaves.

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