Ingredients
Serves 6
Method
- Preheat the oven to 180°C.
- Lay the pastry out on a large baking tray, pressing the 2 pieces together to form 1 long rectangle.
- Top and tail the beetroots, then cut them into small cubes. Remove the stems from the beetroot leaves, then roughly chop the leaves.
- Boil the cubes of beetroot in water until a skewer can pierce them easily. At the same time, steam the leaves for 5 minutes in a steamer placed over the boiling water, then set aside.
- In a food processor, pulse the beetroot cubes for a few seconds until chunky crumbs form.
- In a bowl, mash the silken tofu then crumble in the feta. Add the processed beetroot, nutritional yeast, thyme, and salt, then combine.
- Spread the beetroot mix over the pastry, followed by the steamed leaves and a sprinkle of pine nuts. Bake for 30 minutes, then enjoy!
TIP: We used YAY! Foods vegan feta.