Beetroot Feta Tarts with Rocket and Pear Salad

Beetroot Feta Tarts with Rocket and Pear Salad

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 11, 2016.
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These flaky tarts will win over you stomach and your heart!

Ingredients

BEETROOT FETA TARTS

  • 250g flaky puff pastry
  • 1 egg
  • 1 pack precooked baby beetroot, drained
  • 1 tablespoon runny honey
  • 2 teaspoons chopped thyme leaves
  • 1/2 teaspoon balsamic vinegar
  • 100g feta cheese

ROCKET AND PEAR SALAD

  • 1 pear
  • 1/2 punnet cherry tomatoes
  • 1/2 red onion
  • 1/2 bag rocket leaves
  • 50g chopped walnuts

Steps

  1. oven to 200°C. Line an oven tray with baking paper
  2. Unroll pastry, keeping plastic side down on bench. Cut pastry sheet into quarters and transfer to prepared tray. Discard plastic. Separate egg yolk and white, place egg yolk in a small bowl and whisk with a fork. Brush pastry lightly with egg yolk and use a fork to prick each quarter of pastry in several places.
  3. Slice beetroot into 0.5cm thick rounds. Lay evenly on each piece of pastry (they can overlap slightly), leaving 0.5cm gap around the edges.
  4. In a small bowl mix together honey, thyme and balsamic vinegar and brush mixture over beetroot. Season with salt and pepper and evenly crumble over feta. Bake for 15–20 minutes or until pastry is golden brown and puffed up.
  5. While tarts are baking, prepare salad. Remove core from pear and thinly slice; cut cherry tomatoes in half; thinly slice red onion; add to a medium bowl with rocket and walnuts.
  6. When beetroot feta tarts are ready, toss salad with a drizzle of extra-virgin olive oil and balsamic vinegar.
  7. Place beetroot feta tarts onto plates and serve rocket and pear salad on the side.

Nutritional Information

Energy 2700 kj
645 kcal
Protein 18.9g
Carbohydrate 52.3g
Fat 39.2g