1sheet of ready-rolled gluten- and dairy-free puff pastry
1tablespoonsunflower oil
1onionthinly sliced into rings
½teaspoonthyme leavesfinely chopped
300gvacuum-packed cooked beetroot (about 3 small beetroots, drained of excess juice and thinly sliced
zest and juice of ¼ unwaxed lemon
generous pinch of sea salt
Instructions
Preheat the oven to 220°C.
Unroll the pastry onto a baking tray and roughly fold in the corners and edges to form a 2cm border. Use a fork to prick all over the centre of the pastry, then bake in the oven for 12–15 minutes until golden.
Meanwhile, heat the oil in a frying pan, add the onion and cook over a medium–high heat for 4–5 minutes until softened. Scatter in the thyme leaves and cook for a further minute.
Carefully add the sliced beetroot to the pan and gently fry for 4–5 minutes, without breaking up the slices. Remove from the heat and squeeze over the lemon juice.
Remove the pastry from the oven, and carefully arrange the beetroot topping over the top. Scatter with the lemon zest and season with sea salt before serving.