Beetroot, cheese and walnut tart
The tried and true pairing of beetroot, cheese and walnut come together splendidly in this beautiful vegetarian tart recipe. Served with a fresh rocket salad, it's perfect for lunch or dinner
Ingredients
- 1 bunch (6) baby beetroot, trimmed, scrubbed
- 4 cloves garlic
- 2 tbsp olive oil
- 1 red onion, cut into thin wedges
- 300 ml cream
- 4 eggs
- 1 tbsp thyme leaves, plus extra to serve
- 8 sheets filo pastry
- 150 g ricotta, torn
- 1/4 cup walnuts, toasted
- rocket salad to serve
Steps
- Preheat oven to hot, 200°C. Line an oven tray with foil.
- Toss beetroot and garlic in half the oil, then season. Place in centre of foil and wrap loosely. Bake for 40-45 minutes until beetroot is just tender. When cool enough to handle, peel and cut beets in half lengthwise. Mash garlic with a fork, then set aside.
- Reduce oven to moderate, 180°C. Lightly grease a 22cm round, 5cm-deep fluted tart pan with removable base. Place on an oven tray.
- In a frying pan, heat remaining oil on medium. Cook onion for 4-5 minutes, stirring, until starting to caramelise. Season.
- In a jug, lightly whisk cream and eggs together. Stir thyme leaves through. Season.
- On a clean surface, overlap filo sheets, spraying each with oil. Gently ease into dish, covering the base and sides. Scrunch edges to form a rim.
- Arrange beetroot, garlic, onion and ricotta evenly over pastry base. Pour egg mixture over. Bake for 35-40 minutes until just set in the centre. Sprinkle with walnuts and extra thyme leaves. Serve with rocket salad.
