Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Mary Berry’s Roasted Pepper, Beetroot and Feta Oval Tart

Jewel-toned beetroot and red pepper and crumbly feta adorn this celebratory oval galette recipe from Mary Berry.

From the book

Mary Berry

Introduction

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 you can boil your own. If you do, leave the roots on and cut off the leaves 10cm (4 in) above the beetroot bulb. This prevents the colour bleeding out into the cooking water and causing the beetroot to be less red in colour.

Read more Read less

Ingredients

1 yellow pepper, halved and deseeded
1 red pepper, halved and deseeded
1 × 320g sheet of all-butter puff pastry
3 tbsp sun-dried tomato paste
2 garlic cloves, crushed
200g (7oz) feta cheese, finely crumbled
600g (1lb 5oz) cooked and peeled beetroot, thinly sliced into rounds
4 tbsp olive oil
1 tbsp balsamic vinegar
50g (2oz) rocket leaves

Method

Preheat the oven to 220°C/200°C fan/Gas 7. You will need two baking sheets with non-stick baking paper.

Put the pepper halves cut side down on to one baking sheet. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film 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 × 24cm (14¼ × 9½in). Place on the 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 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.

Mary’s tips:

Can be assembled up to 4 hours ahead.

Not for freezing.

Covering the bowl of peppers in cling film helps them steam and therefore the skins peel off easily. You could place them in a sealed plastic bag, if preferred.

Comments are closed.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Love to Cook

Close menu