Name: Spinach and beetroot tart
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 sheet puff pasty; 250 gram frozen spinach, thawed, drained; 1 cup (200g) feta cheese, crumbled; 1/2 x 850g can drained baby beetroot, sliced thinly

Ingredients

1 sheet puff pasty

250 gram frozen spinach, thawed, drained

1 cup (200g) feta cheese, crumbled

1/2 x 850g can drained baby beetroot, sliced thinly

Method

1.Preheat oven to 220°C (200°C fan-forced).

2.Place pastry on an oiled oven tray. Fold edges of pastry over to make a 5mm border all the way around pastry. Prick pastry base with fork. Place another oven tray on top of pastry; bake 10 minutes. Remove top tray from pastry. Reduce oven to 200°C (180°C fan-forced).

3.Meanwhile, combine spinach with half the cheese in medium bowl.

4.Top pastry with spinach mixture, beetroot and remaining cheese.

5.Bake tart about 10 minutes.

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