Roasted Fig & Beetroot Tart

Cooking time: 1 hr

Serves: 4

Ingredients

- 1 Sheet of Vegan Puff Pastry

- 500g Beetroot (Any colours you like)

- 100g Dried Figs (Chopped)

- 2 sprigs of Thyme

- 3 tbsp Rice Wine Vinegar

- 1 tbsp Brown Sugar

- 50g Toasted Walnuts (Chopped)

- Salt & Black Pepper

Method

- Pre-heat your oven to 180ºc.

- Grate your beetroot into a large saucepan and add the dried figs, brown sugar, 1/2 the thyme, rice wine vinegar and a large pinch of salt & Pepper. Cook this down on a medium heat for 35mins until the liquid has fully evaporated.

- Place your pastry sheet on a baking tray lined with greaseproof paper, and pour on your fig & beetroot mixture. spread evenly, leaving an inch around the border to create your “crust”.

- Bake in the oven for 15-20 minutes or until the pastry is fully cooked.

- Finish with the other 1/2 of your thyme, sprinkle over the chopped walnuts, serve and enjoy!