Creamed Beetroot Galette with Capers and Cherries

Believe it or not cherry's do go with capers and beetroot, its a sweet, earthy, and salty experience all sandwiched together between 2 pieces of all butter puff pastry.
If you think this combination is bizarre/interesting just wait till you see what I have installed for next weeks recipes.

800g beetroot with leaves washed
75g butter
75g plain flour
50ml double cream
200ml milk
Sea salt and cracked pepper
50ml extra virgin olive oil
100g dried cherries
50g large capers
100ml dark rum

PUFF PASTRY:
300g plain flour
300g good quality salted butter
1 teaspoon sea salt
75ml dark rum
75ml cold water

 METHOD:
Start on the pasty, place flour, salt and half the butter cubed into cake mixer and blend together till butter and flour are evenly combined. Turn cake mixer speed to low and pour in rum and water mix till you have paste like ball. Cling film pastry and place in fridge for 30 minutes, leave the other half of butter out at room temperature to soften. 
Once pastry has rested unwrap and roll out on floured surface till 5mm thick, using a butter knife spread evenly one quarter of the remaining butter over surface of pastry.  Fold the pastry in half and gently roll out pasty infusing the butter into pastry, then spread surface with another quarter of butter and fold again. Repeat this process 2 more times and mold pastry into a rough book shape. Cling film puff pastry and leave to rest in the fridge for 1 hour.
After the hour is up cut pastry in half, roll out each half of pastry over lightly floured surface till about 8mm thick and using a 30cm stencil or round base cut out a circle. Place both pastry's onto baking trays lined with parchment paper and once again rest in the fridge for 30 minutes.
Place a large pot of water on to boil and add half a teaspoon of salt. Cut stalk and leaves off beetroot and slice beets into 1cm thick rounds, lay sliced beetroot on baking tray and drizzle over olive oil then season with a sprinkling of salt and pepper. Roast beetroot in oven set at 200oC for 30 minutes.
Once water is boiling add the beetroot leaves and stalks, cook for 2 minutes and drain under cold water. Place wilted leaves in food processor with half a teaspoon of salt and blend for 30 seconds. Put butter in small sauce pan and melt over medium heat, once butter is lightly bubbling add flour and stir for 1 minutes. Pour in cream and add a pinch of salt mix till well combined, then gradually pour in the milk stirring the whole time. Once the white sauce starts to bubble remove from heat and stir in pureed beetroot leaves, place aside to cool. In another sauce pan add cherries and rum, place over a high heat and bring to a boil then remove from heat and let the cherries infuse in the rum.
Once the beetroot has finished roasting place puff pastry in the oven and cook for 12 minutes at 200oC.
To construct the tart lay one of the puff pasties on a serving bored and smother over half the creamed beetroot leaves, then evenly lay out roasted beetroot over the surface. Spread remaining creamed beetroot leaves over the roast beetroot, evenly scatter cherries and capers over the filling and finish by sandwiching the second puff pastry on top. You should get 8 slices of tart from this recipe.