Beetroot, Avocado & Sunflower Seeds Pesto Tart


3 Large red onions, sliced 
1 Avocado, sliced
1/2 Pound or 250 gr cooked beetroot, sliced 
1 Garlic Cloves, minced
Pinch Himalaya salt
Pinch black pepper
5 oz or 150 gr puff pastry

Sunflower Pesto
1 oz or 30 gr sunflower seeds, crushed
2 Garlic cloves, minced
Handful Basil, washed, drained & sliced
8 Tbps Hennep Seed Oil
Pinch Himalay salt
Pinch blackpepper

How to
1. Heat the oil in a saucepan and add the onions and cook until glaze.
2. Add the beetroot, garlic, himalaya salt, black pepper and cook for 5 minutes.
3. Roll out the pastry in a circle of 10 inch or 25 cm. Place in a greased cake tin of 8 or 20 cm inch and prick all over with a fork. Put in an oven preheated to 190°C/375°F and cook for 10 minutes. 
4. Remove from the oven and spread the mixture into the tart.
5. Put the tray back in the oven and cook for another 10 minutes.
6. Meanwhile pour in a small bowl the hennep seed oil, sunflower seeds, garlic, Himalaya salt, black pepper and basil and stir until combined.
7. Take the pastry out of the oven and top it with the avocado and sunflower seeds pesto & enjoy!

Bon appétit!