Beetroot & Ricotta Tart

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10 Ingredients

Number of servings

4

375grams puff pastry
20grams horseradish
1/4 cup Cobram Estate Robust Extra Virgin Olive Oil
1/4 cup parmesan cheese
1 pinch pepper
400grams Ricotta
1 egg
8 sprigs thyme
10-12 heirloom beetroots
1 pinch sea salt ground, to taste

Nutrition per serving

37% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 190°C. In a large roasting pan add beetroots, extra virgin olive oil, 4 sprigs of thyme and season with salt and pepper. Place in oven until tender (approximately 1.5 hours, depending on the size of the beetroots). This can be done ahead of time.

Step 2 of 6

Once beetroots are cooked, allow to cool slightly before cutting in half. Set aside.

Step 3 of 6

To prepare pastry, preheat oven to 180°C. Fold sheet of puff pastry in half, brushing whisked egg between the fold. Cut out a rectangle on the top layer of pastry, and score the bottom layer, brush egg mix around edges. Place in oven for 10 minutes until puffed and golden.

Step 4 of 6

Meanwhile, place ricotta, horseradish and seasoning into a bowl and mix until well combined.

Step 5 of 6

Once puff pastry is done, scoop in ricotta mixture, top with beetroots and grate over parmesan cheese; place back in oven until cheese is melted.

Step 6 of 6

Top with fresh remaining thyme sprigs and a drizzle of extra virgin olive oil.