Beetroot, Ricotta + Feta Puff Pastry Tart · Jess Lea-Wilson
The brilliant Anna of Bwblin, the Anglesey based ferments brand, has kindly shared this glowing tart to put at the centre of our tables this spring.
From Anna 'A simple, elegant tart that lets the beetroot shine. Creamy ricotta and feta, bright lemon zest and flaky pastry, finished with walnuts and either a drizzle of honey or a spoon of beetroot brine for balance. Perfect warm from the oven or served at room temperature.'