Roasted Beetroot & Charred Baby Pepper Tart with OPB Ranch

Crispy flaky Pastry with earthy beetroot, sweet char grilled peppers dressed with a tangy Ranch Dressing.

Method:

Place the puff pastry on a floured surface and run a sharp knife around the outside about 1-2cm In (so it looks like a picture frame) do not cut the whole way through.

Bake according to instructions then leave to cool.

Peel and cut the beetroot in wedges and boil until soft and tender

Slice the red onion and sauté the onion until nice, soft and sweet.

Char grill the pepper halves to create the nice char on the skin.

Now that the pastry is cool take the centre lid out and spread with the sauté onion line the tart with the chunks of beets and peppers then bake until it is warm through, dress with chopped scallions, rocket and OPB Ranch dressing