Roasted pepper, beetroot and feta tart recipe
 Often called a galette, this puff pastry tart is vibrant to look at and layering the flavours makes it easy to prepare. 1 yellow pepper, halved and seeds removed1 red pepper, halved and seeds removedflour, for dusting1 x 320g sheet all-butter puff pastry 3 tbsp sun-dried tomato paste 2 garlic cloves, crushed 200g/7oz feta, finely crumbled 600g/1lb 5oz cooked and peeled beetroot, thinly sliced into rounds 4 tbsp olive oil 1 tbsp balsamic vinegar 50g/1¾oz rocket leavessalt and freshly ground black pepper 1 yellow pepper, halved and seeds removed 1 red pepper, halved and seeds removed flour, for dusting 1 x 320g sheet all-butter puff pastry 3 tbsp sun-dried tomato paste 2 garlic cloves, crushed 200g/7oz feta, finely crumbled 600g/1lb 5oz cooked and peeled beetroot, thinly sliced into rounds 4 tbsp olive oil 1 tbsp balsamic vinegar 50g/1¾oz rocket leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line two baking trays with baking paper.Put the pepper halves, cut-side down, on one baking tray. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips.Dust a work surface with flour, unroll the pastry sheet and roll it out until it is slightly thinner. Cut out an oval shape from the sheet measuring about 36x24cm/14x9½in. Place on the other lined baking tray and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork.Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and pepper, brush with 1 tablespoon of the oil and bake for 25–30 minutes, or until the pastry is crisp underneath and around the edges.Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot. Preheat the oven to 220C/200C Fan/Gas 7. Line two baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two baking trays with baking paper. Put the pepper halves, cut-side down, on one baking tray. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips. Put the pepper halves, cut-side down, on one baking tray. Roast for about 30 minutes, or until the skins are brown. Place in a bowl, cover with cling film and leave to cool. Peel off the skins and discard. Thinly slice the peppers into long strips. Dust a work surface with flour, unroll the pastry sheet and roll it out until it is slightly thinner. Cut out an oval shape from the sheet measuring about 36x24cm/14x9½in. Place on the other lined baking tray and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork. Dust a work surface with flour, unroll the pastry sheet and roll it out until it is slightly thinner. Cut out an oval shape from the sheet measuring about 36x24cm/14x9½in. Place on the other lined baking tray and twist the edges of the pastry to make an informal border and crimp, if you like. Prick the base with a fork. Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and pepper, brush with 1 tablespoon of the oil and bake for 25–30 minutes, or until the pastry is crisp underneath and around the edges. Mix the sun-dried tomato paste with the garlic in a small bowl. Spread over the base of the pastry. Scatter the feta on top. Arrange the beetroot in a neat overlapping spiral so it covers the base. Season well with salt and pepper, brush with 1 tablespoon of the oil and bake for 25–30 minutes, or until the pastry is crisp underneath and around the edges. Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot. Meanwhile, mix the vinegar, the remaining olive oil and a little salt in a bowl. Add the rocket and toss to coat. Place the rocket in a pile in the middle of the tart, then scatter the peppers over the top. Serve hot. Recipe tips You can buy ready-cooked beetroot or you can boil your own. If you do, leave the roots on and cut off the leaves 10cm/4in above the beetroot bulb. This prevents the colour bleeding out into the cooking water, causing the beetroot to be less red. This tart can be assembled up to 4 hours ahead. It is not suitable for freezing. Covering the bowl of peppers in cling film helps them to steam and therefore makes it easier for the skins to peel off, but you could place them in a sealed plastic bag, if preferred.