FOOD

Freeform beetroot & hazelnut tart

SERVES 6

INGREDIENTS

2 x 250g packets vacuum-packed cooked beetroot1 Tbsp fresh thyme leaves2 Tbsp red wine2½ Tbsp extra virgin olive oil700g orange kūmara, chopped coarsely1½ cups hazelnut meal1 egg, beaten lightly½ cup grated gruyere cheese1 large red onion, cut into thin wedges40g baby spinach leaves1⁄3 cup skinless roasted hazelnuts, chopped coarsely