Name: Beetroot, ricotta, & hazelnut tart with sweet potato pastry
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 3 medium beetroot (beets) (500g), peeled, cut into 1cm (½in) slices; 1 large red onion (300g), quartered; 1 1/2 tablespoons fresh thyme leaves; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoons red wine vinegar; 700 grams (1½lb) orange sweet potatoes, chopped coarsely; 1 1/2 cups (150g) hazelnut meal; 1 egg, lightly beaten; 1/2 cup (60g) grated gruyère cheese; 1/3 cup (45g) skinless roasted hazelnuts, chopped coarsely; 40 grams (1½oz) baby spinach leaves; Ricotta cream; 1 1/2 cups (360g) fresh ricotta (see tips); 2 teaspoons finely grated lemon rind; 1 tablespoon fresh lemon juice; 2 cloves garlic, crushed

Ingredients

3 medium beetroot (beets) (500g), peeled, cut into 1cm (½in) slices

1 large red onion (300g), quartered

1 1/2 tablespoons fresh thyme leaves

1/4 cup (60ml) extra virgin olive oil

2 tablespoons red wine vinegar

700 grams (1½lb) orange sweet potatoes, chopped coarsely

1 1/2 cups (150g) hazelnut meal

1 egg, lightly beaten

1/2 cup (60g) grated gruyère cheese

1/3 cup (45g) skinless roasted hazelnuts, chopped coarsely

40 grams (1½oz) baby spinach leaves

Ricotta cream

1 1/2 cups (360g) fresh ricotta (see tips)

2 teaspoons finely grated lemon rind

1 tablespoon fresh lemon juice

2 cloves garlic, crushed

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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