Love Beets Festive Beetroot Tart

What to do

1. Preheat the oven to 180°C, gas mark 4.
2. Scatter the almonds in an oven tray and roast for 8 minutes, until golden, and set aside to cool. Once cool tip into a food processor and blitz to fine crumbs.
3. 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 1 tbsp chilled water at a time until the mixture comes together. Shape into a ball, wrap in cling film and transfer to the fridge for 15 minutes.
4. Lightly dust your work surface with flour and roll the pastry out 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.
5. 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 paper and beans and return to the oven for a further 10 minutes, until the pastry is golden and firm.
6. Blanch the broccoli in a pan of salted boiling water for 1 minute then refresh under ice-cold water.
7. Whisk the eggs then beat in the cream, thyme and cheese.
8. Carefully pour the cream mixture into the tart case and arrange the broccoli and beetroot over the top. Bake for 40-50 minutes until golden and set. Cool for 20 minutes in the tin before carefully releasing from the tin.
9. Serve alongside the limited-edition Love Beets Festive Beetroot Relish.