Extract the beetroot from the shrink wrapped pack and cut it into chunks.
Toss it with a little oil, salt and pepper and the rosemary sprigs which have been stripped down to their leaves, we don’t want the stalks. Make sure the rosemary gets covered in oil and it will roast to a lovely crunchy texture.
Roast the beetroot in a medium oven for 20 mins Click here to start a 20 minute timer
Meanwhile, make the pastry. Combine the oil and the flour and add up to 75ml of cold water to make a soft dough, just gently stirring with a spoon, no rubbing in is needed.
Roll out the pastry to the thickness of a £1 coin, and line a 20-22cm flan tin.
Unwrap the feta and cut it into small cubes.
Once the beetroot has roasted, take it out of the oven, let it cool a bit and tip it into the lined flan tin. Keep the oven on
Spread the beetroot out evenly in the pastry case. Put the diced feta in between the beetroot.
Bake in the oven, 180C, for 20-25 minutes, until the pastry looks cooked Click here to start a 20 minute timer
Serve immediately if you want it hot. I've also had the leftovers next day for lunch, cold with some salad. Was lovely