Beetroot and apples are at their peak seasonally, which means they are very cheap at the moment. Married with feta cheese, this easy-to-prepare tart makes the perfect snack for when your friends are over. If you have time, I’d definitely recommend cooking fresh beetroot. Otherwise use 200g of tinned, sliced beetroot.
Prep time: 20 mins | Cooking time: 30-90 mins | Serves four to eight people
- 200g fresh beetroot
- 100g beetroot relish
- 100g Granny Smith apples, cored and sliced
- 150g feta cheese, crumbled
- 1 sheet of puff pastry
- 2 tsp of thyme sprigs, chopped
- 2tsp of parsley leaves, chopped
Cook the fresh beetroot. Place the beetroot in a medium saucepan and cover with cold water. Bring to the boil over a high heat and cook for 30 minutes to one hour, or until the beetroot is tender. Drain the beetroot, allow it to cool, and then peel its skin off using a knife. Take care, as the juices may spill.
Make the tarts. Pre-heat an oven to 180ºC. Spread the puff pastry with the beetroot relish. Arrange the beetroot and apple slices over the top. Sprinkle the cheese, thyme and parsley over the tart. Bake in the pre-heated oven for 25 minutes, or until the pastry is golden and the apples are tender. Cut into pieces like a pizza and serve.
Some of my favourite ingredients for a tart like this include pumpkin and ratatouille. What do you recommend? Feel free to leave your comment by clicking on the speech bubble in the bottom right hand corner below.
Writer’s note: This post first appeared as a feature at HIJACKED on July 15, 2014
Happy Cooking and Keep Smiling,