Beetroot tart
Ingredients
1 sheet puff pastry, thawed
125g Gorgonzola cheese, roughly chopped
2 medium beetroot, cooked and thinly sliced
1 fennel bulb, thinly sliced
125g Gorgonzola cheese, roughly chopped
2 medium beetroot, cooked and thinly sliced
1 fennel bulb, thinly sliced
Method
Preheat the oven to 200°C.
Lightly roll pastry and place on a baking tray. Top with cheese, beetroot and fennel.
Place in oven and bake for 10 to 15 minutes until golden brown.
Remove from oven and garnish with thyme & pine nuts.
Lightly roll pastry and place on a baking tray. Top with cheese, beetroot and fennel.
Place in oven and bake for 10 to 15 minutes until golden brown.
Remove from oven and garnish with thyme & pine nuts.
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