Love Beets Festive Beetroot Tart

method:

• Preheat the oven to 180C/350F/Gas 4. Scatter the almonds in an oven tray and roast for eight minutes, until golden, then set aside to cool. Once cool, tip the nuts into a food processor and blitz to fine crumbs.
• Add the flour, butter and a pinch of salt to the food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolk and blitz again adding one tablespoon of chilled water at a time, until the mixture comes together. Shape the mixture into a ball, wrap in cling film and transfer to the fridge for 15 minutes.
• Lightly dust your work surface with flour and roll the pastry out to 0.5cm thickness. Carefully transfer the pastry to a 21cm x 5cm deep loose-bottomed round tin. If the pastry breaks in places, make sure to thoroughly patch any cracked areas with leftover pastry. Chill in the fridge for 30 minutes.
• Prick the base all over with a fork then line the pastry case with baking parchment and baking beans, and bake for 25 minutes. Remove the paper and beans and return the base to the oven for a further 10 minutes, until the pastry is golden and firm.
• Blanch the broccoli in a pan of salted boiling water for one minute, then refresh under ice-cold water.
• Whisk the eggs then beat in the cream, thyme and cheese.
• Spread a thin layer of the Love Beets Festive Relish over the pastry case. (Top tip: to keep your pastry crisp, press the Festive Relish through a sieve with the back of a spoon to remove any excess moisture before spreading.)
• Carefully pour the cream mixture into the tart case and arrange the broccoli and Love Beets Cooked Beetroot over the top. Bake for 40-50 minutes, until golden and set. Cool for 20 minutes in the tin before carefully releasing it.
• Serve alongside the limited-edition Love Beets Festive Beetroot Relish.