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Beetroot and Feta Tarts
50g shortcrust pastry 1 heaped tbsp Beetroot Relish 15 – 20g feta cheese rosemary leaves salt and pepper
© Annabel Langbein Media
50g shortcrust pastry
1 heaped tbsp Beetroot Relish
15 – 20g feta cheese
salt and pepper
Use the balsamic beetroot relish to make this savoury tart. For one individual tart, roll out 50g shortcrust pastry into a thin disc about 10cm in diameter. Place on a baking tray. Spread 1 heaped tablespoon beetroot relish over the pastry, leaving 1.5cm around the edge and fold this up into a rim. Top with 15–20g feta cheese and finish with a few rosemary leaves. Season with salt and pepper.
Bake at 180°C for about 20 minutes until pastry is crisp and golden.
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