Banana Hazelnut Tarte Tatin with Cardamom Ice Cream
Caramelised bananas and toasted hazelnuts baked under crisp puff pastry, served with a quick no-churn cardamom ice cream.
Celebratory Beetroot Wellington
This beetroot Wellington is rich, earthy and festive, combining sweet beetroot with savoury mushrooms and toasted walnuts in flaky pastry.
It is designed as a vegetarian centrepiece that slices cleanly and holds together beautifully on the plate.
Method
25m45m1h 10m
- Heat 1 tablespoon olive oil in a large hob pan over medium heat. Soften onion for 6 to 7 minutes, then add garlic and cook for 30 seconds.
- Add chopped mushrooms, thyme and cumin. Cook for 8 to 10 minutes until the mixture is dry and deeply savoury.
- Stir in beetroot, walnuts, balsamic vinegar, breadcrumbs, salt and pepper. Cook for 2 to 3 minutes until the filling holds together. Remove from heat and cool fully, then fold in feta if using.
- Roll pastry on a lightly floured surface. Shape the cooled filling into a log in the centre, leaving a border all around.
- Wrap pastry around the filling, sealing the seam and ends well. Place seam-side down on a lined tray and chill 15 minutes.
- Brush with beaten egg (or milk), score the top lightly, and bake at 200°C (180°C fan) for 35 to 45 minutes until deeply golden and crisp.
- Rest for 10 minutes before slicing so the filling sets neatly.
Ingredients
- 100 g Feta Cheese crumbled, optional
- 1 Egg beaten for glaze (or milk for vegetarian no-egg glaze)
- 2 Garlic Cloves crushed
- 2 tbsp Olive Oil
- 1 medium Onion finely chopped
- 1 tsp Ground cumin
- 500 g Puff Pastry all-butter sheet
- Black Pepper, to taste
- 1 tbsp Balsamic vinegar
- 100 g Walnuts toasted and roughly chopped
- 300 g Chestnut Mushrooms finely chopped
- 80 g Breadcrumbs
- 1 tsp Fresh Thyme leaves only
- 500 g Cooked Beetroot drained and finely chopped
- Salt, to taste
Notes
Cool the filling fully before wrapping to keep pastry crisp.
Cook mushroom moisture off thoroughly to avoid a soggy base.
Chilling the wrapped Wellington before baking helps it keep shape.
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