Description
A simple appetizer or elegant canape
Ingredients
Scale
- 100g feta, crumbled
- Peel of 1 lemon
- 2 teaspoon toasted fennel seeds
- 3 whole raw beetroot
- 1 tablespoon chopped dill
- 1 tablespoon pinenuts
- Olive oil
- 1 pack shortcrust pastry
Instructions
- To marinate the feta, store in a jar or sealable container, top up with olive oil until covered, and mix in the lemon peel and fennel.
- Leave in the fridge for 2-3 days.
- Roast the beetroot in a little olive oil at 200c until soft and slightly golden tinged on the outside, about 30-40 minutes.
- Leave to cool, and chop into small cubes.
- Cut the pastry into 12 discs (this will use most of a 375g pack) of pastry using a cutter or the rim of a large glass and bake blind as directed on pack using olive oil greased tartlet cases or a muffin tin.
- Mix the beetroot cubes with the feta and some of the fennel seeds and season well.
- Once the cooked pastry has cooled, top with the beetroot and feta mixture, and garnish with chopped dill and pinenuts.
Notes
Feta should be prepared 2-3 days in advance.
- Prep Time: 20 mins
- Cook Time: 1 hour