Beetroot and Ricotta Tarts
- Becca Wilson
- Dec 28, 2017
- 2 min read
Good morning! I hope you had an amazing Christmas.
Here's another festive dish for you. It could be the perfect NY dinner? Mum and I teamed dinner for Christmas Eve. We made these tarts and served them with Hasselhoff (hasselback) potatoes and mange tout. The tarts were veryyy yummy. The parmesan on top before you put them in the oven is just the 'icing on the cake'. We ate the leftover tarts last night with some fluffy roast potatoes. The tarts were so quick and easy to make. Here's the recipe:
Ingredients:
(Makes 4)
4 beetroots, cut into 1/2cm pieces
3 tbsp ricotta
Pinch chives, finely chopped
Pinch nigella seeds
50g grated parmesan
1 sheet of filo/puff pastry per person - I used Genius GF Puff Pastry for my tart.
1 egg
20g melted butter
Oil
Seasoning
Method:
Preheat oven to 180°C. To make the tart filling, combine the beetroot, ricotta, egg, chives, nigella seeds and half the parmesan. Season well.
Butter 4 ramakins and set aside. Flatten the filo/puff sheets and brush each one with melted butter, then fold over.
Brush with butter again then put each pastry into a ramequin, pushing down so it's touching the bottom. Divide mix between each case.
Sprinkle the rest of the parmesan over each one and put in the oven for 10-12 minutes.
A very quick but tasty dinner. The days are passing very qucikly. Yesterday I bought some NZ$ and I think that was the last thing on our 'to do' list. We're having leaving drinks this week and catching up with friends and family. It's less than 2 weeks before we go!
Have a great N.Y. celebration if I don't blog again before Monday.
X gf v x
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