Roasted Pepper, Beetroot and Feta Oval Tart
Often called a galette, this puff pastry tart is vibrant to look at and layering the flavours makes it easy to prepare
- 1 yellow pepper, halved and deseeded
- 1 red pepper, halved and deseeded
- 1 × 320g sheet of all-butter puff pastry
- 3 tbsp sun-dried tomato paste
- 2 garlic cloves, crushed
- 200g feta cheese, finely crumbled
- 600g cooked and peeled beetroot, thinly sliced into rounds
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 50g (2oz) rocket leaves
- Preheat the oven to 220C/200C fan/Gas 7. You will need two baking sheets with non-stick baking paper.
- Put the pepper halves cut side down on to one baking sheet. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips.
- Dust the worktop with flour, unroll the pastry sheet and roll it so it is slightly thinner. Cut out an oval shape from the sheet measuring about 36 × 24cm. Place on the lined baking sheet and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork.
- Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and black pepper, brush with one tablespoon of the oil and bake in the oven for 25–30 minutes, or until the pastry is crisp underneath and around the edges.
- Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot.
* Can be assembled up to four hours ahead.
* Not for freezing.
* Covering the bowl of peppers in cling film helps them steam and therefore the skins peel off easily. You could place them in a sealed plastic bag, if preferred.