Gluten-Free Beetroot and Herb Tart
Beetroot tart with red onion and your herb of choice, baked in a gluten-free puff pastry.
Ingredients
- 400 g Beetroot Cut into wedges
- 1 Large Red Onion Cut into wedges
- 3 tbsp Olive oil
- 2 tbsp Apple Cider Vinegar
- 1/4 tsp Stevia OR 2 tbsp Honey
- 50 g Your Choice of Fresh Herb
- 500 g Gluten-Free Puff Pastry
- 1 Orange Zested
Instructions
- Add the beetroot, onion, oil, vinegar, sweetener and herb in a bowl and toss. Then let sit for 10 minutes.
- Heat up some oil in an oven dish.
- Place your beetroot mix into the oven dish and bake for 45 minutes at 180°C with either a lid or foil covering.
- Roll out your puff pastry to a size a little larger than your oven dish.
- Once the beetroot has been baked, lay the puff pastry over the top of the beetroot tucking any excess into the sides.
- Bake for 30 minutes at 180°C.
- Tip the oven dish upside down onto a serving dish. Then squeeze over your orange zest and add any extra greenery of choice.