Ingredients:

  • 1 sheet (250g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten
  • 2 cups (250g) pre-cooked beetroots, peeled and thinly sliced
  • 1 tbsp (15ml) balsamic glaze
  • 1 clove (3g) garlic, minced
  • 1/2 tsp (1g) dried thyme
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 4 oz (115g) feta cheese, crumbled
  • 1 tbsp (15ml) extra virgin olive oil

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry slightly on the parchment. Score a 1/2-inch (1cm) border around the edge without cutting through.
  3. Prick the center area of the pastry multiple times with a fork to prevent excessive rising.
  4. In a small bowl, toss sliced beetroots with balsamic glaze, minced garlic, thyme, salt, and pepper.
  5. Arrange beetroot slices in an overlapping spiral or shingle pattern inside the scored border.
  6. Evenly scatter crumbled feta over the beetroots, pressing them down slightly.
  7. Brush the outer edges of the pastry with the beaten egg wash and drizzle the feta with olive oil.
  8. Bake for 20–25 minutes until the edges are deeply golden and the feta is slightly softened.