Roasted beetroot tart with avocado dressed crab and brown butter béarnaise

A crisp, flaky tart base carries roasted beetroot’s earthy sweetness, creamy avocado crab salad, and a lush brown butter béarnaise. Each bite marries savoury, nutty, and bright herbal notes for a show-stopping summer centrepiece.

Ingredients

For the beetroot

• • 500g small red beetroot with leaves
  • 10g fresh thyme
  • 2 bay leaves
  • 2 tbsp olive oil
  • To taste salt and freshly ground black pepper

For the dressing

• • 3 tbsp sherry vinegar
  • 6 tbsp olive oil
  • 1 heaped tsp Dijon mustard
  • 1 garlic clove, crushed

For the tart

• • 1 sheet ready-rolled puff pastry
  • Tarragon sprigs, to garnish

For the avocado dressed crab

• • 150g unpasteurised white crab meat
  • 1 tbsp baby capers
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 1 tbsp finely chopped fresh flatleaf parsley
  • 2 ripe avocados, peeled and mashed
  • To taste salt and freshly ground black pepper

For the béarnaise

• 3 medium free-range egg yolks
• Juice of 1 lemon
• Splash tarragon vinegar
• 250g brown butter (butter cooked until brown and nutty)
• 1 tbsp chopped fresh tarragon
• To taste salt and freshly ground black pepper

Method

1. Roast and Prepare the Beetroot
   Preheat the oven to 200C/180C fan/Gas 6.
   Scrub the beetroot, trim the leaves (set the leaves aside), and season thoroughly. Wrap beetroot with thyme and bay leaves in foil, place on a baking tray, and roast until fork-tender (about 40 minutes to 1 hour).
   Cool, peel, then halve the beetroot. Transfer to a large bowl.
2. Sauté Beetroot Leaves
   Warm a tablespoon of olive oil in a frying pan over medium heat. Briefly sauté the beetroot leaves until just wilted. Add to the bowl of beetroot.
3. Mix the Dressing
   In a bowl, combine sherry vinegar, olive oil, Dijon mustard, and crushed garlic. Whisk well, then pour over the beetroot and leaves. Toss to coat evenly.
4. Bake the Tart Base
   Increase oven to 220C/200C fan/Gas 7.
   Cut the puff pastry sheet into a large circle. Lightly score a border around the edge without cutting through. Transfer to a lined baking tray and bake until golden and puffed.
5. Prepare Avocado Dressed Crab
   In a mixing bowl, gently mix white crab meat, baby capers, olive oil, lemon juice, chopped parsley, and mashed avocado. Season to taste with salt and black pepper.
6. Whisk Brown Butter Béarnaise
   Set a bowl over a pan of gently simmering water (bain-marie). Whisk egg yolks with lemon juice and a splash of tarragon vinegar until thickened. Gradually whisk in warm brown butter to emulsify. Stir in chopped tarragon, then season to taste.
7. Assemble and Serve
   Spread the avocado crab mixture over the baked pastry base. Pile on the dressed beetroot and sautéed leaves. Add generous spoonfuls of béarnaise. Garnish with tarragon sprigs and any reserved beet leaves. Serve immediately for maximum crispness.

Suggested Wine Pairing

For a vibrant, gourmet tart like this, pairing the right wine brings each flavour to life. Here are three well-priced options for your Roasted Beetroot Tart with Avocado Dressed Crab and Brown Butter Béarnaise:

• Majestic: The Society’s Vinho Verde (£7.50)Lively with crisp acidity, hints of green apple and citrus match beetroot’s earthy sweetness and the freshness of crab, cutting through the brown butter béarnaise and lifting the tart’s herbal notes.
• Tesco: Finest Picpoul de Pinet (£8.50)This refreshing, zesty white offers clean minerality and floral notes. Its vibrancy balances the richness of puff pastry and béarnaise while enhancing the delicate crab.
• Sainsbury’s: Taste the Difference Gavi (£8.50)Gavi’s citrus, almond, and gently herbal tones echo the dish’s tarragon and avocado. The crisp profile keeps every bite feeling light and elegant.

What can you serve with this

1. Lightly Dressed Rocket Salad – Peppery rocket brings freshness and a gentle bite, balancing the creamy and rich elements.
2. New Potatoes with Dill – These offer a gentle, buttery contrast and help soak up extra béarnaise.
3. Grilled Asparagus – Its grassy, sweet flavour works beautifully with crab and beetroot.
4. Chilled Pea Soup Shot – Serves as a bright, palate-cleansing starter for warm days.
5. Focaccia or Rustic Bread – Ideal for scooping up any leftover dressing or sauce.

FAQs for Roasted Beetroot Tart with Avocado Dressed Crab and Brown Butter Béarnaise

• Can I prepare the roasted beetroot tart ahead of time?
  Yes, roast the beetroot and make the crab mix up to a day ahead. Assemble just before serving to keep the pastry crisp.
• What can I use instead of puff pastry?
  Shortcrust pastry works but won’t rise as much. For gluten-free, use a ready-made gluten-free pastry.
• How do I brown butter for béarnaise sauce?
  Gently cook unsalted butter until it smells nutty and turns golden brown. Strain before use to remove solids.
• Is this dish suitable for vegetarians?
  With crab and béarnaise, it’s not vegetarian. For a veggie version, leave out the crab and try seasoned ricotta or goat’s cheese in its place.
• Can I use pre-cooked beetroot?
  Roasting from raw gives the best texture and sweetness, but pre-cooked beetroot can work for a speedy version.
• What wine goes best with beetroot tart and crab?
  A crisp, dry white such as Picpoul de Pinet, Gavi, or an unoaked Chardonnay pairs well.
• How many people does this recipe serve?
  This recipe serves 4 as a generous main course.
• How can I cook beetroot without an oven?
  Simmer whole beetroots gently in water until soft; peel and proceed as above.
• What herbs best suit this tart?
  Tarragon, parsley, and thyme all complement beetroot and crab.

Nutri-score Health Check

Nutri-Score: C

The score is rated C using the latest Nutri-Score method and based on the balance of vegetables and healthy fats with moderate saturated fat from butter and pastry. This assessment has been automatically calculated from the ingredients and is a general guide, not a medical assessment.

Positive Factors

• Beetroot is rich in fibre and antioxidants
• Avocado and olive oil contribute healthy monounsaturated fats
• Crab provides lean protein and minerals

Negative Factors

• Puff pastry is high in saturated fat
• Butter adds additional saturated fat
• Egg yolk béarnaise increases cholesterol and fat content

Enjoy this tart as a treat and balance it with plenty of vegetables and fresh sides.