Beetroot flatbread
A savoury flatbread with crispy puff pastry, soft beetroot and creamy goat cheese. The combination of sweet and savoury makes this dish a real taste explosion. Perfect as a vegetarian main course or as part of a festive table full of goodies.
Ingredients
- 1 roll of puff pastry
- 2 red beets (cooked)
- 1 sweet potato
- 100 g goat cheese
- 1 tbsp honey
- 1 tsp thyme
- Handful of fresh basil
- 1 egg (beaten)
Preparation method
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Roll out the puff pastry on the baking tray.
- Peel the sweet potato and cut into thin slices. Also cut the beetroot into thin slices.
- Divide the sweet potato and beetroot slices evenly over the puff pastry.
- Crumble the goat cheese over it and sprinkle with honey and thyme.
- Fold the edges of the puff pastry slightly and brush them with the beaten egg.
- Bake the sheet cake in the oven for 25-30 minutes until the puff pastry is golden brown and crispy.
- Remove from oven and garnish with fresh basil.
