Ingredients
- 2tsp olive oil
- 5 small beetroot
- 1 small sweet potato
- 2tbs pomegranate molasses
- Salt
- 1 sheet all-butter puff pastry
- 6 sprigs fresh thyme
- 100g labneh or goat's cheese
- Lemon zest
- 2tsp za’atar, optional
- Preheat the oven to 200 degrees. Peel and slice the beetroot and sweet potato. Cut each slice in half so you have half-moon shapes.
- Line an A4 sized tray with baking paper. Add the sliced vegetables and drizzle with olive oil. Season with salt then roast in the oven for 20 minutes till almost cooked though.
- Add the pomegranate molasses and stir to coat. Return to the oven for 10 minutes. The pomegranate molasses will become thicker and reduce down.
- Arrange the puff pastry sheet on top, tucking in the edges. Bake for 15-20 minutes or until puffed up and golden.
- Leave to rest in the tin for 10 minutes before turning out on to a serving dish. Top with the labneh, a little lemon zest and sprigs of thyme, or za’atar if you have it.
