Beetroot, Fennel and Feta Puff Pastry Tart
Our premium puff pastry is crisp, light and flakey making it the perfect spring or summer time dish.
2
Docked Rich’s® Premium puff pastry sheet
1
Egg
2
Medium sized bulbs of fennel with fronds
60 g
Butter
20 g
Brown sugar
24
Roasted baby beetroot bulbs
200 g
Danish feta cheese
30 ml
Balsamic Glaze
15 ml
Olive Oil
150 g
Caramelized onions Salt, pepper and lemon zest to taste
- Thinly slice the fennel bulbs and place on a baking tray.
- Dot with butter, sprinkle with brown sugar and season with salt and pepper.
- Roast the fennel for approximately 45mins or until soft and caramelized.
- Set aside once ready.
- Place the puff pastry sheet on a lined baking tray.
- Egg wash the outer edges of the sheet and crimp over to form a lip.
- Egg wash the crimped edges to seal.
- Place a silicone mat on top and bake for 20 mins until lightly coloured.
- Spread the caramelized onions over the puff pastry.
- Half the beetroot and arrange on the par-baked puff pastry sheet.
- Layer with the caramelized fennel.
- Drizzle with olive oil and bake for a further 10mins or until the pastry is golden brown and flakey.
- Remove from the oven.
- Scatter with cubed feta, lemon zest and fennel fronds.
- To serve drizzle with olive oil and balsamic glaze.
- Best served with a side salad.
