Roasted pepper beetroot and feta tart
Ingredients
- 1 yellow pepper, halved and seeds removed
- 1 red pepper, halved and seeds removed
- flour, for dusting
- 1 x 320g sheet all-butter puff pastry
- 3 tbsp sun-dried tomato paste
- 2 garlic cloves, crushed
- 200g/7oz feta, finely crumbled
- 600g/1lb 5oz cooked and peeled beetroot, thinly sliced into rounds
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar
- 50g/1¾oz rocket leaves
- salt and freshly ground black pepper
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