Quick & Easy

Beetroot, ricotta, & hazelnut tart with sweet potato pastry

Turn an alfresco lunch into a lavish occasion with this savoury rustic tart.
Beetroot, ricotta, & hazelnut tart
1H 10M


Ricotta cream


1.Preheat oven to 200°C/400°F. Line two large oven trays with baking paper.
2.Place beetroot and onion on one tray. Sprinkle vegetables with 1 tablespoon of the thyme and drizzle with 1 tablespoon each of the oil and the vinegar; season. Roast for 40 minutes or until tender.
3.Meanwhile, boil or steam sweet potato for 10 minutes or until soft; drain.
4.Place the sweet potato in a large bowl; mash until smooth. Stir in the hazelnut meal, egg and cheese; season. Spread mixture over remaining tray into a 28cm x 36cm (11¼in x 14½in) rectangle, about 1cm (½in) thick. Bake for 30 minutes or until set and edges are golden.
5.To make ricotta cream, whisk all ingredients in a large bowl until smooth and well combined; season.
6.Spread ricotta cream over base. Top with roasted beetroot and onion, remaining thyme leaves, the chopped hazelnuts and spinach. Drizzle with remaining oil and vinegar.

You can use cottage cheese instead of ricotta. This tart is best served warm or at room temperature. The sweet potato tart base can be made several hours ahead.


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