Being an adult doesn’t mean neglecting traditionally childish holidays. Whilst guests might not going to want neon orange food decorated with black icing sugar and ‘fake blood’ that doesn’t mean you can’t use the colour palettes and themes with a modern twist.
"Halloween as a grown-up is more of an excuse to get together - eat, drink and be merry with good friends. Halloween for me now is all about mixing seasonal eating with old favourites. For a main I would always chose something vegetarian because everyone can eat it - the tart is easy, seasonal, filling and can double up as a centrepiece, like this tart". Lisette
Seasonal Veg Rosette Tart
Prep Time:25 Min Cook Time:45 Min
For The Pastry
400-500g ready to roll pastry
225g plain flour
100g cold cubed butter
For The Tart
1 large beetroot
150ml soured cream
2 tbsp dijon mustard
If making the pastry from scratch rub together the butter and flour with 2 tablespoons of cold water and knead until just combined. Wrap in clingfilm and leave in the fridge for 3 hours.
Roll out the pastry (homemade or otherwise) and press into a tart case, weigh down with baking beans and blind bake for 15 minutes
Whilst the case is baking use a peeler to create thin strips of vegetables - do not peel the veg beforehand.
Leave the case to cool for 10 minutes and mis the soured cream and mustard in a bowl and spread over the cooling base
Roll up a piece of courgette tightly to form the centre of the rosette and wrap the other strips of courgette and aubergine around in a spiral until the whole pie base is covered
Once the pie base is covered add the beetroot in between the courgettes and aubergine - having the beetroot interspersed will give it a red stain as it cooks but won't overpower the the other flavours
Cook in the centre of the oven for 30 minutes and serve hot