Web-only recipe: Beetroot and Feta Tarts

Use the balsamic beetroot relish to make this savoury tart.

For one individual tart, roll out 50g shortcrust pastry into a thin disc about 10cm in diameter.

Place on a baking tray. Spread 1 heaped tablespoon beetroot relish over the pastry, leaving 1.5cm around the edge and fold this up into a rim. Top with 15-20g feta cheese and finish with a few rosemary leaves. Season with salt and pepper. Bake at 180°C for about 20 minutes until pastry is crisp and golden.