Beetroot and Carrot Tart With Ricotta

Make on Drop
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

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.

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