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Recipe: Beetroot & Fetta Tart

August 15, 2012

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

  1. Preheat oven to 190C,
  2. 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.
  3. Once the beetroots are cool enough to touch, cut them into slices. Line a large tart shell with puff pastry. Set both aside.
  4. Use a mixer (or electric beaters) beat the cream cheese, fetta, chives and pepper until smooth.
  5. Fill the lined tart shell with the cheese mix and top with the beetroot slices.
  6. Bake for 20-30 mins or until pastry is golden and tart is hot through.
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Recipes  / Savoury Tarts & Pies  / Vegetarian

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