Cheese and beetroot tart

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How to make Cheese and beetroot tart

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 1 sheet Coles Brand Puff Pastry, thawed
  • 100g fresh ricotta
  • 100g Australian feta, crumbled
  • 2 tablespoons Coles Brand Australian Extra Virgin Olive Oil
  • 250g packet baby beetroot, drained, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped chives
  • Baby rocket leaves, to serve (optional)

Method

  • Step 1 Preheat oven to 200C (180C fan). Place pastry sheet on a baking tray lined with baking paper. Using a small sharp knife, score a 1cm border (don't cut all the way through). Bake, pressing the centre down with a clean tea towel halfway through cooking (being careful of the burning steam), for 20 mins or until golden.
  • Step 2 Meanwhile, combine the ricotta, feta and half the oil in a medium bowl. Season with pepper.
  • Step 3 Sprinkle all but 1 1/2 tbsp of the ricotta mixture over the hot pastry. Top with the beetroot. Whisk the vinegar and remaining oil in a bowl. Drizzle over the tart. Season. Sprinkle with chives and reserved ricotta mixture. Serve immediately with rocket.

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