ROAST BEETROOT TART WITH CHEESY PASTRY

SERVES 4-6 PREP 30 MINS + CHILLING COOK 30 MINS

2 bunches baby beetroot, trimmed, halved 2 tbsp olive oil 1 ½ cups frozen peas 1 avocado, chopped ¼ cup chopped mint leaves 1 ½ tbsp lemon juice 1 garlic clove, crushed 50g Persian feta, 1 tbsp oil reserved toasted walnuts, to serve CHEESY SHORTCRUST PASTRY 125g cold butter, finely chopped 1 ½ cups plain flour ½ cup grated tasty cheese ¼ cup finely grated parmesan 1 egg yolk 2 tsp iced water

1 Preheat oven to moderate, 180°C. Line an oven tray with foil.

2 In a medium bowl, toss beetroot in half oil and season. Tip onto oven tray. Enclose foil to make a parcel. Roast 30 minutes until tender. Cool.

3 CHEESY SHORTCRUST PASTRY Meanwhile, in a food processor, pulse butter and flour together to form fine crumbs. Add cheeses, yolk and cold water to form a ball. Wrap in plastic wrap. Chill 30 minutes.

4 Roll out pastry between two sheets baking paper until large enough to line a 12 x 37cm tart pan. Ease into pan. Chill 15 minutes. Trim edges. Bake blind 15 minutes. Remove filling and bake a further 15 minutes until golden brown and completely cooked through. Cool in pan.

5 Place peas in a medium heatproof bowl. Cover with boiling water. Set aside 1 minute then drain. In a food processor, pulse 1 ¼ cups peas with avocado, mint, lemon juice, remaining oil and garlic until smooth. Season to taste.

6 Spread puree over base of cooled tart shell. Top with beetroot and remaining peas. Spoon over feta and reserved oil. Scatter with walnuts. Serve in slices. Accompany with salad.