This beautiful light tart is perfect for autumn. The cooler mornings and evenings in Autumn mean making pastry is easier than the humid summer days. And with fresh walnuts now available along with gorgeous baby beets from your local Farmer’s Market this tart looks impressive and tastes great too. Be warned though, good things take time and this tart require a little planning or work a day ahead of when you plan to eat it.
Cooked the pastry shell will keep fresh in an airtight container for a couple of days so if you are planning on entertaining this can be done ahead of time, as can the Labneh.
½ cup walnuts
1/3 cup wholemeal flour
1&1/2 cups flour
a good pinch of salt
125g butter, cold
1 tlbsp cold water
Place the walnuts in a food processor and whizz until they are a breadcrumb consistency. Add the flours and whizz again. Chop the butter into pieces and add to the walnuts and flour, whizz quickly before adding the egg and water. Process just until the pastry comes together in a ball.
Wrap with cling film and chill in the fridge for at least 30 minutes
750g Full Cream Natural or Greek yoghurt
1 teaspoon salt
1 tblsp fresh herbs (I used Thyme)
Mix the yoghurt and salt together then place in a jelly strainer (I bought mine from The Scullery in Hamilton) or line a sieve with cheese cloth and out the yoghurt in this. Place a large bowl under either to catch the liquid and allow to sit overnight. If the weather is still warm make room in your fridge to do this.
Put the now thick yoghurt in a bowl and mix with herbs of your choice.
½ cup rice wine vinegar
½ cup water
1 tsp salt
½ cup tbsp sugar
8-10 baby beetroot
Place all the ingredients, except the beets, in a small pot and heat gently until the sugar dissolves. Remove from the heat and cool.
Slice the beetroot into paper thin slices. A mandolin is the perfect tool for this!
Place the sliced beetroot into the pickling liquid and allow to “pickle” for a few hours or overnight.
If using different coloured beets pickle them each separately to keep their distinct colours.
½ cup walnuts
Place the walnuts close together on a lined baking tray. Drizzle over the honey until each walnut is well coated and bake at 180C for 10 minutes.
Allow to cool before breaking into chunky pieces.
Fill the pastry case with the Labneh.
Arrange the beets on top.
Scatter with honeyed walnut.