"Borsch-in-a-pie", signature tart of flaky pastry with lush beetroot filling
A closed top tart of short-crust pastry filled with the root vegetables normally used for the beetroot borsch soup.
A little sweet, a little sour, savoury, buttery - try it on those who are not (yet!) convinced by the beauty of beetroot.
Size: 10-12 pieces in one tart.
How to store: wrap tightly and store in the fridge for 3 days. do not freeze.
How to eat: perfectly nice eaten at room temperature, but you could re-heat in the 180C (non fan assisted) oven for 15 mins.
Ingredients: flour, butter, egg, beetroot, carrots, onions, ketchup (water, tomato purée (26%), spirit vinegar, sugar, tomato fibres, salt, yeast extract, lemon juice concentrate, spices), sunflower oil, paprika, salt, pepper.
Allergens: gluten, milk, eggs.