ROASTED PEPPER, BEETROOT & FETA OVAL TART

Often called a galette, this puff pastry tart is vibrant to look at and layering the flavours makes it easy to prepare. You can buy the beetroot ready-cooked, or boil your own. If you do, leave the roots on and cut off the leaves 10cm (4in) above the beetroot bulb. This prevents the colour bleeding out into the cooking water and causing the beetroot to be less red.

Serves 6

l 1 yellow pepper, halved and

deseeded

l 1 red pepper, halved and deseeded

l 1 x 320g sheet of all-butter puff

pastry

l 3tbsp sun-dried tomato paste

l 2 garlic cloves, crushed

l 200g (7oz) feta cheese, finely

crumbled

l 600g (1lb 5oz) cooked and peeled

beetroot, thinly sliced into rounds

l 4tbsp olive oil

l 1tbsp balsamic vinegar

l 50g (2oz) rocket leaves

Preheat the oven to 220°C/fan 200°C/gas 7. You will need two baking sheets lined with non-stick baking paper. Put the pepper halves cut-side down onto one baking sheet.

Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with clingfilm and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips.

Dust the worktop with flour, unroll the pastry sheet and roll it so it is slightly thinner. Cut out an oval shape from the sheet measuring about 36 x 24cm. Place onto the other lined baking sheet and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork.

Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and black pepper, brush with 1 tablespoon of the oil and bake in the oven for 25-30 minutes, or until the pastry is crisp underneath and around the edges.

Meanwhile, mix the balsamic vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot.