Ingredients
Method
1.Preheat oven to hot, 200°C. Line an oven tray with foil.
2.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.
3.Reduce oven to moderate, 180°C. Lightly grease a 22cm round, 5cm-deep fluted tart pan with removable base. Place on an oven tray.
4.In a frying pan, heat remaining oil on medium. Cook onion for 4-5 minutes, stirring, until starting to caramelise. Season.
5.In a jug, lightly whisk cream and eggs together. Stir thyme leaves through. Season.
6.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.
7.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.
Note
- If preferred, use shortcrust pastry to line dish. Blind-bake at 200°C for 10-15 minutes before adding filling.