French Beetroot Tarte (44 )
Ingredients
Ingredients
| 1 sheet Pampas® puff pastry |
| 1 tablespoon thinly chopped chives |
| 1/2 orange zest |
| 200 grams pre-cooked beetroot (shredded) |
| 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): | 3g |
