Kathryn Danzey, Founder
Instructions
Step 1
Start by making your pastry. Preheat the oven to 180C, then melt the butter in a saucepan. Stir into the ground almonds and salt until combined. Press the base into four small loose-bottomed tart tins, then bake for 8-12 minutes, or until golden. Set aside.
Step 2
Preheat the oven to 180C. Toss together the filling ingredients - apart from the orange - then wrap in foil. Roast in the oven for 45-60 minutes, or until softened.
Step 3
Sprinkle half of the feta over the tarts, then spoon over the beetroot. Place in the oven to bake for 10-15 minutes, or until the feta is melted and the pastry is golden brown.
Step 4
Serve topped with more feta and mint.
Ingredients
- 1 bunch beetroot cut into cubes
- 1/2 butternut squash peeled & chopped
- 4 tbsp coconut oil
- 1 tbsp coconut sugar
- 100g feta cheese
- 2 cup ground almonds
- Mint leaves to serve
- 1 tbsp olive oil
- 1 Red onion
- 1 tbsp rice wine vinegar
- 1/4 tsp salt
- 2 star anise
- 1 zest of orange
