LeaderBrand Beet Broccoli Tart

Beetroot and Broccoli Tart

Serves 4.


Preheat oven to 200°C. Lightly grease a 20 x 30cm slice pan.

Join pastry sheets together, overlapping sheets to create a 1cm seam. Line the pan with pastry and trim edges. Using a small sharp knife, score a 1cm edge around the pan. Bake for 8-10 minutes, until pastry is lightly golden and puffed. Press down the puffed-up centre.

Reduce the oven to 180°C.

Blanch broccoli in boiling water for 30 seconds. Drain well and pat dry.

In a jug, whisk eggs, sour cream and parmesan together. Season to taste. Pour evenly over the pastry. Top with broccoli and beetroot. Bake for 15-20 minutes until set.

Sprinkle with toasted almonds. Serve warm or cold.




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