Beetroot and Carrot Tart With Ricotta

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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Preheat oven to 200ºC.


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.


Place lemon zest, provolone, garlic and thyme into Thermomix bowl and chop 5 sec/speed 8.


Add ricotta, egg yolks, half of the lemon juice and seasonings and mix 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.


Spread the ricotta mixture over the centre pastry then top with beetroot and carrot strips. Drizzle remaining lemon juice over the veggies.


Reduce oven temp to 180°C and 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.

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