Beetroot Feta Thyme Tart

Ingredients

• 200g beetroot, peeled and sliced
• 200g butternut, peeled and sliced 
• 300g ready made puff pastry 
• 2 eggs 
• 2 tbsp cream
• 150g feta
• 100g BLACK MAMBA BEETROOT GINGER CHUTNEY 
• 2 sprigs of thyme, plus more to serve. 

Instructions

1. Preheat oven to 200C. Put pieces of sliced beetroot and butternut on baking sheet. Drizzle over some olive oil and roast for 30 minutes. Leave to cool a little. 
2. Roll the pastry out into a large circular pie dish. Prick the base with a fork.
3. Arrange the roasted beetroot and butternut into the pastry.
4. In a small bowl, beat the eggs, add the cream, thyme, feta and BLACK MAMBA BEETROOT GINGER CHUTNEY and pour over the beetroot and butternut.
5. Place in the oven for about 40 minutes or until the filling is cooked.
6. Decorate with a few sprigs of thyme and serve hot or cold.