French Beetroot Tarte



1 sheet Pampas® puff pastry
1/3 large, peeled onion (cut into rings)
1/2 orange zest
200 grams pre-cooked beetroot (shredded)
2 tablespoons finely chopped walnuts
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon coconut raw sugar
1/2 teaspoon all spice
chop a tablespoon of parsley to decorate
torfutti to serve
olive oil to spray tin

French Beetroot Tarte Directions

Heat oven to 180C fan force

Defrost 1 sheet of pastry for 10-15 minutes

Spray olive oil on a 23 cm round pie tin

Mix beetroot, two tablespoons extra virgin olive oil, vinegar, onion, all spice powder and sugar in a bowl and mix through.

Heat a tablespoon of oil in a pan, add the vegetables and heat through.

Place pastry in the pie tin and cut edges to fit pie tin

Spray the inside of the pie with a light spray of olive oil, place baking paper on top and weigh down with an oven glass dish to part bake the pasty to make it nice and crispy

Cook for 10- 15 minutes

Add the beetroot mixture and bake for a further 10-15 minutes until the pie centre is hot

Decorate with parsley

Serve immediately with a dollop of torfutti on the side

Nutrition facts

Per Serving

Fibers (g): 5g

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