Instructions

• Preheat the oven to 400°F (200°C). Roll out the block of pastry, and cut into a circle roughly the size of an 11 in (28 cm) ovenproof dish.
• Heat the olive oil in a large skillet, add the beetroot, and season well with salt and pepper. Add in the sugar, vinegar, and cumin seeds; mix well; and cook for 10 to 15 minutes, uncovered and until caramelized. Arrange the beetroot in the ovenproof dish.
• Lay the circle of pastry over the dish and tuck it in around the edges. Poke holes all over the top of the pastry with a small knife and brush with the remaining 1 tsp of olive oil.
• Place in the hot oven to bake for 30 to 35 minutes until golden or according to instructions on pastry packaging. Remove from the oven, and set aside to cool for 5 minutes. Then use a plate to flip the tart out of the dish so the beetroot is facing upwards..
• Make the salsa verde by placing the parsley, garlic, and vinegar into a high-speed blender or food processor, blitzing until smooth. Add the mustard and olive oil, season with salt and pepper, and blitz again.
• Cut the tarte into wedges and serve with the salsa verde.