Summary: This is just so easy! It is a elegant brunch or lunch dish with a salad. Beetroot and fetta is such a classic combo and the simplicity of this tart let’s them shine. Seen here with a mustard version of my Lamb Rack.
Ingredients
- 1 (500g) bunch beetroot
- 250g cream cheese, softened
- 320g Danish fetta
- 1/4 tsp ground white pepper
- 1 bunch chives, chopped
- Puff pastry
- Spray oil
Instructions
- Preheat oven to 190C,
- Trim the beetroot and peel (gloves help to keep you from turning pink). Lay out a large piece of foil and spray with oil spray before wrapping tightly around the beetroots. Bake for 1 hr.
- Once the beetroots are cool enough to touch, cut them into slices. Line a large tart shell with puff pastry. Set both aside.
- Use a mixer (or electric beaters) beat the cream cheese, fetta, chives and pepper until smooth.
- Fill the lined tart shell with the cheese mix and top with the beetroot slices.
- Bake for 20-30 mins or until pastry is golden and tart is hot through.
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