Prep
10 mins

Cooking Time

Cooking
50 mins

Serves 4

Beetroot

Ingredients

Serves: 4

  • 50g butter
  • 100g sugar
  • Balsamic vinegar
  • Crème fraiche
  •  Florette Beetroot
  • Ready made puff pastry
  • Thyme

Method

  1. To make the tart, mix 50g butter with 100g sugar and a few drops of balsamic vinegar. Spread it on the bottom of a small cast iron pan.
  2. Add all of the beetroot (sliced in half) and cover with ready made puff pastry, making sure to lock in the edges.
  3. Bake at 180C for 45 minutes or until the puff pastry is fully cooked. Allow to cool and transfer to a large serving plate.
  4. Serve with thyme and a dollop of crème fraiche.
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