Starters & Light meals

Gorgonzola, beetroot and fennel tart

4 – 6
10 minutes
15 minutes
Wine/Spirit Pairing
Diemersfontein Shiraz 2003

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  • 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

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.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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