Beetroot tart

1. Preheat oven to moderate, 180°. Lightly grease an oven tray.
   
   
2. PASTRY: Sift flour and salt into a bowl. Add butter and rub in using fingertips until mixture resembles breadcrumbs. Stir in water and juice to form a soft dough. Shape into a disc. Wrap in plastic wrap and chill 30 minutes.
   
   
3. Roll pastry out between 2 sheets baking paper to a rough 20 x 35cm rectangle. Transfer to baking tray on piece of paper. Bake 15-20 minutes, until golden. Allow to cool.
   
   
4. Spread cream cheese over pastry. Arrange beetroot and scatter rocket, walnuts, parsley and zest. Drizzle with oil. Season to taste.

• Spread tart with hummus if liked. Make your own In a food processor by combining 400g can drained chickpeas, 2 tbsps olive oil, 2 tbsps lemon juice, 1 tbsp tahini, 1 crushed garlic clove and ½ tsp ground cumin. Process until smooth.