Name: Beetroot and broccoli tart
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 250g pre-cooked beetroot, halved; 2 sheets frozen puff pastry; 1 head broccoli, cut into small florets; 2 eggs; 1/4 cup light sour cream; 1/4 cup grated parmesan; 1 tablespoon flaked almonds, toasted, to serve

Ingredients

1 250g pre-cooked beetroot, halved

2 sheets frozen puff pastry

1 head broccoli, cut into small florets

2 eggs

1/4 cup light sour cream

1/4 cup grated parmesan

1 tablespoon flaked almonds, toasted, to serve

Method

1.Preheat oven to 200°C. Lightly grease a 20 x 30cm slice pan. Join pastry sheets together, overlapping sheets to create a 1cm seam. Line the pan with pastry and trim edges. Using a small sharp knife, score a 1cm edge around the pan. Bake for 8-10 minutes, until pastry is lightly golden and puffed. Press down the puffed-up centre. Reduce the oven to moderate, (180°C).

2.Blanch broccoli in boiling water for 30 seconds. Drain well and pat dry.

3.In a jug, whisk eggs, sour cream and parmesan together. Season to taste. Pour evenly over the pastry. Top with broccoli and beetroot. Bake for 15-20 minutes until set. Sprinkle with almonds. Serve warm or cold.

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Ingredients

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