4 beetroots (about 750g), roughly the same size, scrubbed and trimmed but not peeled
3 garlic cloves, unpeeled
4 tbsp olive oil, plus 2 tsp
2 tsp coriander seeds & 2 tsp cumin seeds
3 onions, peeled, halved and finely sliced
320g pack rolled all-butter puff pastry
1 tbsp harissa
2 tsp sherry vinegar
1 egg, beaten
1 tsp nigella seeds
100g block vegetarian feta cheese, crumbled
For the dressed leaves
2 tbsp extra virgin olive oil
2 tbsp tahini
juice 1 lemon
1 tbsp clear honey
3 red chicory, sliced
100g bag watercress
Heat oven to 200C/180C fan/gas 6. Rub the beetroots and garlic cloves with 2 tsp olive oil. Wrap in a double layer of foil, adding 3tbsp water into the package. Place in an ovenproof dish and bake for 2 hrs or until soft and tender. When the beetroot is cool enough to handle, gently rub off the skins. Set aside, saving the garlic cloves.
Heat a small frying pan and dry toast the coriander seeds until you can smell the aroma, then grind using a pestle and mortar. Toast the cumin seeds, leave them whole and mix in with the coriander.
Heat 3 tbsp olive oil in a frying pan, add the onions, toasted spices and cook gently for 30 mins or until the onions are soft and golden season to taste.
Unroll the pastry and cut out 4 large circles using a 12cm cookie cutter (or use a small sharp knife to score round a bowl
or plate). Place the pastry circles on a baking sheet, lined with baking paper or grease proof paper. Gently score a 1cm
border around each and prick the centre area with a fork. Bake in the oven for 10-15 mins. Meanwhile, mix the harissa,
vinegar and remaining 1 tbsp olive oil in a small bowl and thinly slice the beetroot. Remove the pastry bases from the oven
and carefully press down the middle areas with the back of a spoon to flatten.
Squeeze the garlic cloves out of their skins and stir into the onions. Spread this mixture evenly into the tarts, now layer on the beetroot slices in a circular pattern, slightly overlapping them. Brush the harissa mix onto the beetroot, now brush the egg on the border and sprinkle with the nigella seeds. Bake in the oven for a further 12-15 mins until the pastry is cooked and golden.
To make the salad, whisk together the extra virgin olive oil, tahini, lemon juice, honey, seasoning and 1 tbsp water. Toss the chicory and watercress in the dressing. Remove the tart from the oven, scatter over the feta and serve alongside the dressed leaves