Roast beetroot & tofu tart

Preheat the oven to 180ºC, gas mark 4; arrange 2 shelves near the centre of the oven. Line a baking tray with parchment. Cut the beetroot into slim wedges; toss with the oil and unpeeled garlic cloves. Spread over the lined baking tray and roast for 20 minutes.

Meanwhile, unroll the pastry sheet and, leaving it on its parchment, put on a separate baking tray. Score a 1cm border with a sharp knife and prick the base all over with a fork.

Drizzle the maple syrup over the beetroot and scatter with the crushed fennel seeds and sea salt flakes. Return to the top shelf of the oven. Put the pastry on the lower shelf. Cook both for 20-25 minutes until the beetroot is tender and the pastry is golden and risen; set both aside to cool for 20 minutes.

Put the tofu, miso, half the lemon zest and all the juice in a high speed blender with 4 tbsp water. Remove the roasted garlic cloves from their skins and add to the blender. Whizz until silky-smooth, adding a little more water if needed; season. Spread over the pastry base, then top with the roasted beetroot, rocket leaves and remaining lemon zest. Drizzle with a little oil and season with black pepper before serving.