4 baby beetroot (cooked), 200ml creme fraiche, 1 sheet of puff pastry (filo will also work well), 4 tbsp melted salted butter, 200ml greek yoghurt, 3 free-range eggs, one bulb roasted garlic (flesh only), salt and pepper, 3-4 tbsp runny honey, 5 tbsp pine nuts
Preheat oven to 180C. Prepare an 8 inch round baking tray by brushing with melted butter. Whisk eggs, creme fraiche, yoghurt and roasted garlic and season. Roast pine nuts for 5 minutes, or until slightly browned and letting off a nutty smell. Next fill baking tray with your pastry and paint inside of the pastry with melted butter. Pour in tart filling and place beetroot pieces on top. Bake for 45 minutes until set. Remove tart and leave to cool slightly before scattering thyme, runny honey and pine nuts on top. Serve either hot or cold with salad.