Beetroot Gallet with Steamed Beetroot Tops.

Ingredients

• 1 1/2 sheets puff pastry 

• 2 small beetroots 

• 1 large bunch of beetroot leaves (roughly tops of about 3 beetroots) 

• 100g of greek vegan feta 

• 150g of silken tofu 

• 1 teaspoon of thyme 

• 1 teaspoon salt 

• 1 tablespoon of nutritional yeast 

• 2 tablespoons pine nuts 

Method

1. Lay the pasty out on a large baking tray and bind the two pieces together with your fingers to form one long rectangle.

2. Top and tail the beetroots and cut them into small cubes

3. Remove the stems from the leaves and chop the leaves up

4. Boil the beet cubes until a skewer can go straight through

5. On top of the beetroot pot, place a cylinder and steam the tops for 5 minutes whilst the beet cubes are cooking. 

6. Pulse the beet cubes for a few seconds until chunky crumbs form. 

7. In a bowl mash the silken tofu and crumble the feta. 

8. Add the beetroot mix, thyme, salt, and nutritional yeast and combine 

9. Spread the paste over the pastry followed by the steamed tops and a sprinkle of pine nuts. 

10. Cook for half an hour at 180.