Beetroot, Fennel and Feta Puff Pastry Tart - Rich Products Corporation Africa

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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.

SERVES 8

PREP TIME 15 mins

COOKING TIME 45 mins

DIFFICULTY Easy

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INGREDIENTS
METHOD
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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.