320g sheet vegan puff pastry 300 g shallots 1 tbsp olive oil 2 tablespoon soft brown sugar 300g pre-cooked baby beetroot 3 large stems of cooked rhubarb
Nutty Herb Dressing
25g Blanched hazelnuts Small bunch parsley Small bunch of mint leaves 1 tbsp drained capers 1 tbsp red wine vinegar5 tbsp olive oil
Preheat the oven to 220 degrees celsius. Roll the pastry out to a rough 30cm square, trim to a circle, then chill in the fridge. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10min, then drain and peel.
Heat the oil in an ovenproof non-stick frying pan over medium-high heat. Add the shallots and fry for 10 min, then add the vinegar and sugar and cook for a further 5 min, or until thick and syrupy. Add the cooked rhubarb.
Meanwhile, for the herb dressing, finely chop the hazelnuts and herbs, put into a bowl and stir in the capers, vinegar, and oil. Set aside until needed.
Nestle the beetroot into a pan among the shallots and rhubarb. Lay the pastry over the vegetables and tuck in the edges. Bake for 35-40min until crisp and deep golden. Set aside for 5min, and then tip out on to a serving plate.