Beetroot and Carrot Tart With Ricotta

Name: Thermomix recipe: Beetroot and Carrot Tart With Ricotta
Prep time: 5 min
Cook time: 35 min
Ingredients: 1 Batch Puff Pastry; 1 lemon, zest only; 50 Grams Italian Provolone cheese; 1 garlic cloves; A few fresh thyme leaves plus more for garnish; 500 Grams Fresh Ricotta Cheese (By all means buy it, but you can make it yourself!); 2 egg yolks; 100-120 Grams fresh lemon juice; Freshly cracked black pepper; 1 Teaspoon pink salt flakes; 1 carrot, in thin strips (use a peeler or mandolin); 1 beetroot, in thin strips (use a peeler or mandolin); Melted butter for glaze

Make on Fresco

Serves 6 Prep Time 5 minutes Cook Time 35 minutes Rated:

I love my vegetarian dishes...don't you? This one is super pretty and very festive so suitable for any occasion that requires you to feed both the vegetarian and non-vegetarian something hearty, filling but also elegant. This goes perfectly well with a green salad for lunch or use it for dinner and serve it up with a truck load of steamed veggies.

It is also fantastic cold the next day. But you may never find that out as it is so good hot! Enjoy!

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Need

1 Batch Puff Pastry Recipe
1 lemon, zest only
50 Grams Italian Provolone cheese
1 garlic cloves
A few fresh thyme leaves plus more for garnish
500 Grams Fresh Ricotta Cheese (By all means buy it, but you can make it yourself!) Recipe
2 egg yolks
100-120 Grams fresh lemon juice
Freshly cracked black pepper
1 Teaspoon pink salt flakes BUY
1 carrot, in thin strips (use a peeler or mandolin)
1 beetroot, in thin strips (use a peeler or mandolin)
Melted butter for glaze

Do

1: Preheat oven to 200ºC.
2: Line a baking tray with baking paper, roll out the puff into a large rectangle and place on the tray. Bake 20 minutes until puffed and lightly golden.
3: Place lemon zest, provolone, garlic and thyme into Thermomix bowl and chop 5 sec/speed 8.
4: Add ricotta, egg yolks, half of the lemon juice and seasonings and mix 6 sec/speed 3.
5: 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.
6: Spread the ricotta mixture over the centre pastry then top with beetroot and carrot strips. Drizzle remaining lemon juice over the veggies.
7: Reduce oven temp to 180°C and bake 15 minutes until the veggies have softened and the pastry is golden brown.
8: Brush entire tart with melted butter and garnish with fresh thyme leaves to serve.