Mrs Wallis’ Bazinga Beetroot, Feta and Shallot Tart

Ingredients:

Mrs Wallis’ Bazinga Beetroot Relish,

I x packet of store bought puff pasty,

1 x packet of feta cheese or halloumi,

3 x shallots or red onions or spring onions, 

Fresh garlic cloves,

Olive Oil,

1 x egg for pastry wash,

Pepper and salt to taste.

Fresh Beetroot
BAZINGA BEETROOT RELISH

Method:

This is a time saver for when you have to whip up something in no time at all or a tasty accompaniment with a bowl of soup on a cold winter’s day.

Items can be substituted for shallots, like red or spring onion instead, if you don’t have any in the fridge.

Using pre-prepared pastry slices, thaw for 20 mins prior to use.

Using an extra sheet, cut out a border for topping first sheet.  This will puff up beautifully.

Top first sheet with Mrs Wallis’ Bazinga Beetroot Relish including where the border will land.  This will help it adhere.

Then sprinkle cubes of feta or halloumi if you choose, with the chopped shallots, red or spring onions.  It is optional to egg wash the border. Scatter fresh garlic cloves leaving skins on so they don’t burn. These can be squeezed on top to create the most delicious garlicky paste. Drizzle with olive oil, pepper and a little salt over the entire tart (as the feta/halloumi) is quite salty.

Place on greaseproof paper on oven tray and bake in oven for 20-25 mins, in fan forced 180/ standard 190 degrees, checking every 5 mins and rotating if necessary to get golden border puff just right.

Each slice makes four pieces and I guarantee you won’t make just one. 

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