Equipment
Ingredients
Vegetable Filling
- 2 beetroot, peeled and diced into 1.5cm cubes
- 2 red bell pepper, deseeded and cut into 2cm pieces
- 15 ml olive oil
- 10 ml balsamic vinegar
- 3 g kosher salt
- 1 g black pepper, freshly ground
Pastry Base & Garnish
- 320 g puff pastry, thawed if frozen, kept cold
- 1 egg, beaten
- 100 g feta cheese, crumbled
- 2 g fresh thyme, leaves picked
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper.
In a mixing bowl, toss the diced beetroot and red bell pepper with olive oil, balsamic vinegar, kosher salt, and black pepper until evenly coated.
Spread the seasoned vegetables in a single layer on the prepared baking sheet and roast for 25 minutes at 200°C/400°F until tender and slightly caramelized.
Remove the vegetables from the oven and allow them to cool slightly. Drain any excess liquid that has pooled on the tray to prevent soggy pastry.
Unroll the cold puff pastry onto a fresh sheet of parchment paper on a baking tray. Using a chef's knife, lightly score a 2cm border around the perimeter of the pastry, taking care not to cut all the way through.
Dock the inner rectangle of the pastry by pricking it repeatedly with a fork. This prevents the center from rising as high as the crust.
Brush the 2cm border evenly with the beaten egg using a pastry brush.
Distribute the roasted beetroot and peppers evenly inside the scored border. Crumble the feta cheese uniformly over the vegetables.
Bake the assembled tart at 200°C/400°F for 20 minutes, or until the pastry border is fully puffed, deeply golden brown, and crisp.
Remove the tart from the oven and let it rest for 5 minutes before transferring to a cutting board. Garnish with fresh thyme leaves, slice, and serve.
Chef's Notes
- Always keep your puff pastry as cold as possible before it enters the hot oven. The contrast between cold butter layers and explosive hot air is what creates the perfect flaky rise.
- Balsamic vinegar applied to the vegetables before roasting enhances the natural sugars in the beetroot and bell pepper, balancing the intense saltiness of the feta.
- If your puff pastry sheet is particularly thick, blind baking the docked inner rectangle for 8 minutes before adding the filling will guarantee a completely cooked, crisp base.
- Use a food-safe glove when handling peeled beetroot to prevent your fingers from staining bright magenta.
Storage
Refrigerator: 3 days — Store in an airtight container. Pastry will lose crispness over time.
Reheating: Reheat in a 180C/350F oven for 8-10 minutes until pastry is crisp again. Do not microwave.
