Beetroot and Carrot Tart With Ricotta

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

This very pretty and festive tart will suit the vegetarians in your household but the carnivores will love it too. Dinner problems solved!

Inspired by:

recipe updated Jan 23, 2020


  • Lemon icon
    1 (58g)
  • Black pepper icon
    Black pepper
    as needed
  • Carrot icon
    1 (50g)
  • Fresh beet icon
    Fresh beet
    1 (128g)
  • Butter icon
    as needed
  • Puff pastry icon
    Puff pastry
    1 (1200g)
  • Provolone cheese icon
    Provolone cheese
    50g (about ½ cup)
  • Garlic clove icon
    Garlic clove
  • Fresh thyme icon
    Fresh thyme
    as needed
  • Ricotta cheese icon
    Ricotta cheese
    500g (about 2⅛ cups)
  • Egg yolk icon
    Egg yolk
    2 (40g)
  • Lemon juice icon
    Lemon juice
    110g (about 4)
  • Sea salt icon
    Sea salt
    1 tsp (6g)


  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Tm5 bowl

Step preview

  1. Pre-heat oven - 200°C
  2. Line a clean baking sheet with parchment paper
  3. Line with puff pastry
  4. Bake until light golden - 20 min, 200°C
  5. Add lemon, provolone cheese, garlic clove and fresh thyme to the TM5 bowl
  6. Fit TM5 bowl to TM5
  7. Chop - approx 5 sec, speed 8
  8. Then add ricotta cheese, egg yolk, black pepper, lemon juice and sea salt to the TM5 bowl
  9. Mix - approx 6 sec, speed 3
  10. 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
  11. Arrange mixture in baking sheet
  12. Arrange carrot and fresh beet in the baking sheet
  13. Drizzle with lemon juice
  14. Reduce - 180°C
  15. Bake until golden brown - 15 min, 180°C
  16. Brush with butter
  17. Serve
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