Roast Capsicum, Feta, and Beetroot Tart
Roast Capsicum, Feta, and Beetroot Tart



  • 1 red and 1 yellow capiscum, halved
  • Flour, for dusting
  • 1 x 320g sheet of puff pastry
  • 3 tbsp sundried tomato paste
  • 2 crushed garlic cloves
  • 200g feta, crumbled
  • 600g cooked and sliced beetroot
  • 1 tbsp balsamic vinegar
  • 50g rocket
  • Salt and pepper
  • Preheat the oven to 220C. Place the capsicum halves (cut side down) on a baking tray, and roast for 30 mins. Once cooled, peel off the skins and discard, then thinly slice the capsicum flesh. Dust the work surface with flour and roll out the pastry until it is slightly thinner, before cutting into an oval shape approximately 36cm x 23cm in size. Place onto a lined baking tray, and prick the base with a fork.
  • Mix the tomato paste and garlic in a bowl, and spread over the base of the pastry, leaving a border for the crust. Scatter the feta over the top, then arrange the beetroot in a spiral shape so it covers the base. Season well, brush with some oil, and bake for 30 mins. Serve with the roasted capsicums scattered over the top, and a pile of rocket on the side with a drizzle of balsamic.
1 hr
6 serving

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