Beetroot and Carrot Tart With Ricotta
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 40mins
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- Serves
- 6
-
- Calories
- 669
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: https://tenina.com/recipes/beetroot-and-carrot-tart-with-ricottarecipe updated 12 Jan 2022
Ingredients
-
- Lemon
- 1
-
- Black pepper
- as needed
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- Carrot
- 1
-
- Fresh beetroot
- 1
-
- Butter
- as needed
-
- Puff pastry
- 1
-
- Provolone cheese
- 50 g
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- Garlic clove
- 1
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- Fresh thyme
- as needed
-
- Ricotta cheese
- 500 g
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- Egg yolk
- 2
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- Sea salt
- 1 teaspoon
-
- Lemon juice
- 110 g
Tools
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Oven
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Parchment paper
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TM5
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Baking sheet - 18 x 13"
-
Tm5 bowl
Step preview
- Pre-heat oven - 200°C
- Line a clean baking sheet with parchment paper
- Roll out the puff into a large rectangle and place on the tray
- Bake until light golden - 20 min, 200°C
- Add lemon, provolone cheese, garlic clove and fresh thyme to the TM5 bowl
- Chop with MC in place - 5 sec, speed 8
- Then add ricotta cheese, egg yolk, black pepper, sea salt and lemon juice to the TM5 bowl
- Mix with MC in place - approx 6 sec, speed 3
- 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
- Arrange mixture in baking sheet
- Spread the ricotta mixture over the centre pastry then top with beetroot and carrot strips
- Drizzle with lemon juice
- Reduce oven temp to 180°C
- Bake 15 minutes until the veggies have softened and the pastry is golden brown
- Brush entire tart with melted butter and garnish with fresh thyme leaves to serve