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Gorgonzola, beetroot and fennel tart

Gorgonzola, beetroot and fennel tart

15 minutes

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Gorgonzola, beetroot and fennel tart

By Maranda Engelbrecht

Serves 4 – 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1/2 sheet puff pastry, thawed
125 g creamy Gorgonzola
Cheese, roughly chopped
2 medium beetroot, cooked and thinly sliced
1 fennel bulb, thinly sliced

Method

Preheat the oven to 200°C.
Lightly roll pastry and place on a baking tray. Top with cheese, beetroot and fennel.
Place in oven and bake for 10 to 15 minutes until golden brown.
Remove from oven and garnish with thyme.
Serve with soup or as a light meal.