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Serves
6
Prep
20
mins
Cooking
20
mins
Find a recipe

French Lentil & Roasted Beetroot Tarts

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Directions
Step 1

Preheat oven to 200oC fan forced. Line two trays with baking paper.

Step 2

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 3

Prepare lentils according to on-pack cooking directions (20-30 minutes cooking time required).

Step 4

Meanwhile, using a 10cm round cutter, cut four rounds from each pastry sheet. Then using a 6cm round cutter, cut a circle inside six of the rounds to create a ring.

Step 5

Transfer the six bases to the lined tray and brush with egg yolk. Place a pastry ring onto each base and brush again with egg yolk. Prick the base (inside the ring) with a fork to prevent it from rising. Bake for 10 minutes or until golden in the oven at 200oC fan forced.

Step 6

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

Step 7

To assemble, top each pastry round with the lentil and beetroot mixture. Top with feta and serve.

Ingredients
  • 3 medium beetroot, peeled & chopped
  • 2 tbs olive oil
  • 3 tbs balsamic vinegar
  • 1 tsp McKenzie's Himalayan Pink Salt
  • 1/2 cup McKenzie's French Style Lentils
  • 3 sheets frozen puff pastry , partially thawed
  • 1 egg yolk, lightly whisked
  • 35g baby rocket
  • 1/3 McKenzie's Californian Walnuts, chopped & toasted
  • 150g feta

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Related Products


  • McKenzie's French Style Lentils 375g

  • McKenzie's Himalayan Pink Rock Salt 400g

  • McKenzie's Californian Walnuts 80g

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