| Fetta beetroot tart |
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Quick easy and absolutely delicious. 1 sheet butter puff pastry, cut into quarters 4 tablespoons pesto (ideally homemade) 1 container of marinated Persian fetta 24 cherry or grape tomatoes, halved 1 large beetroot, cooked and skinned, then cubed 4 slices crisp pancetta
Place the quarters of puff pastry on a baking paper-covered tray and bake for 10 minutes in a preheated 200C oven. Press the centres down if puffed too much and spread with pesto, then top with crumbled Persian fetta. Arrange cubes of beetroot and the tomatoes over the top, leaving a small border at the edges and return to oven for 15 minutes or until the pastry is well-browned at the edges and the filling is bubbling. Top with crumbled pancetta and serve with a green salad. Serves 4.
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