Beetroot and Carrot Tart With Ricotta
Serves
6
Total Time
40mins
Calories
673
This very pretty and festive tart will suit the vegetarians in your household but the carnivores will love it too. Dinner problems solved!
- Lemon1zest of
- Black pepperas neededfreshly ground
- Carrot1julienned
- Fresh beet1finely sliced
- Butteras neededmelted
- Puff pastry1
- Provolone cheese50 g
- Garlic clove1
- Fresh thymeas neededleaves of, plus more for garnish
- Ricotta cheese500 g
- Egg yolk2
- Lemon juice110 g
- Sea salt1 teaspoon
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Line a clean baking sheet with parchment paper
- 3. Roll out the puff into a large rectangle and place on the tray
- 4. Bake until light golden - 20 min, 200°C
- 5. Add lemon, provolone cheese, garlic clove and fresh thyme to the TM5 bowl
- 6. Chop with MC in place - 5 sec, speed 8
- 7. Then add ricotta cheese, egg yolk, black pepper, lemon juice and sea salt to the TM5 bowl
- 8. Mix with MC in place - approx 6 sec, speed 3
- 9. Once the pastry has baked 20 minutes, cut a border approx 3-4cm wide around the edges and press the centre rectangle down with a spatula
- 10. Arrange mixture in baking sheet
- 11. Spread the ricotta mixture over the centre pastry then top with beetroot and carrot strips
- 12. Drizzle with lemon juice
- 13. Reduce oven temp to 180°C
- 14. Bake 15 minutes until the veggies have softened and the pastry is golden brown
- 15. Brush entire tart with melted butter and garnish with fresh thyme leaves to serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
