French Lentil & Roasted Beetroot Tarts

Step 1

Preheat oven to 200°C fan forced. Line two trays with baking paper. Place beetroot on the baking tray and season with 1 tbs of olive oil, 1 tbs of balsamic vinegar and season with sea salt. Cook in the oven for 20-30 minutes or until tender.

Step 2

Prepare lentils according to on-pack cooking directions (20-30 minutes cooking time required). Meanwhile, place pastry sheet on the lined tray and brush with egg yolk.

Step 3

Prick the base with a fork to prevent it from rising. Bake for 10 minutes or until golden in the oven at 200°C fan forced.

Step 4

Place rocket, beetroot, lentils, remaining oil, remaining vinegar and walnuts in a bowl. Toss to combine.

Step 7

To assemble, top the pastry with the lentil and beetroot mixture. Top with feta, toasted pine nuts, pea shoots and serve.

French Lentil & Roasted Beetroot Tarts