Recipe: Beetroot, dill and gorgonzola tart with capers and walnuts

Recipe: Beetroot, dill and gorgonzola tart with capers and walnuts

Posted on 2 November, 2017

Written by lawyer-turned-food-writer Rukmini Iyer, The Roasting Tin is perfect for anyone looking for dishes packed with flavour, which will impress while being deceptively easy to make. An oven and a roasting tin is all that's required to begin creating the mouth-watering recipes found in this handy book, which covers everything from savoury feasts to desserts and tray bakes.

"The Roasting Tin is a deliciously simple concept: fresh, easy ingredients, five minutes prep, and let the oven do the work.

Like one-pot dinners but using the oven rather than the hob, this is convenience cooking without scrimping on flavour or health. It is for anyone who:

  • wants to eat quick, tasty and interesting dinners, with little more effort than opening a ready-meal.
  • wants to eat nutritious food made from scratch that fits around their busy lives.
  • does not like washing up!"

'The Roasting Tin' by Rukmini Iyer. 
Available now from the Gift Shop, £16.99.

Recipe: Beetroot, dill and gorgonzola tart with capers and walnuts 

This grown-up beetroot tart needs only a lightly dressed rocket salad on the side for a quick, filling and interesting weekend lunch. Cooking the tart at a slightly higher temperature ensures a nice crisp base and eliminates the need for an egg wash. It's best served hot, but leftovers make a very acceptable picnic lunch. 


  • 200g raw beetroot, peeled and thinly sliced 
  • 1 tablespoon olive oil 
  • 1 teaspoon red wine vinegar 
  • 1 teaspoon sea salt 
  • 1 x 320g ready-rolled puff pastry sheet 
  • 75g Gorgonzola piccante cheese, crumbled 
  • 2 tablespoons capers 
  • 10g fresh dill, chopped 
  • 50g walnuts, roughly chopped 
  • Sea salt 


1. Preheat the oven to 200°C fan / 220°C / gas 7. Mix the beetroot slices with the olive oil, red wine vinegar and sea salt, and set aside. 

2. Cut the puff pastry sheet into 6 squares and place in a paper-lined roasting tin. Lay the beetroot slices in overlapping layers on each square, leaving a 1cm border, then scatter over the Gorgonzola, capers and half the dill. 

3. Transfer to the oven and roast for 25 minutes, then scatter over the walnut pieces and return to the oven for a further 5 minutes. 

4. Sprinkle with the rest of the dill and a tiny pinch of sea salt before serving.