Beetroot and goat’s cheese tart

Method

1. Heat the oven to 200°C/fan180°C/gas 6. Peel, then finely slice the beetroot. Layer evenly in a foil-lined roasting tin, then drizzle with the honey, oil and orange juice. Cover with foil, then roast for 25 minutes or until tender.
2. Meanwhile, put the pastry on a baking sheet, prick all over with a fork and bake on the shelf below the beetroot for 20 minutes. Remove, then put another baking sheet on top to gently flatten the pastry.
3. Remove the beetroot from the oven and take off the foil. Uncover the pastry, then use a fish slice to put the beetroot on top (leave a 2cm border). Drizzle over any juices. Chop the hazelnuts and crumble the goat’s cheese, then scatter over the tart. Return to the oven for 10 minutes. Serve scattered with rocket, if using.