Beetroot and rocket tart

Name: Beetroot and rocket tart
Prep time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 3 tbsp walnut kernels; 200 g raw beetroots; 50 g rocket; a little pepper; ½ tsp salt; ½ tbsp olive oil; 2 fresh eggs; 250 g ricotta; 1 puff pastry dough, rolled into a rectangle

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

2 fresh eggs

40 g rocket

250 g ricotta

¼ tsp salt

a little pepper

Tart

1 puff pastry dough, rolled into a rectangle (approx. 25 x 40 cm)

200 g raw beetroots, cut into slices approx. 2 mm thick

½ tbsp olive oil

¼ tsp salt

3 tbsp walnut kernels, coarsely chopped

To bake

10 g rocket

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How it's done

Filling

Roughly puree the eggs with the rocket, stir in the ricotta, season.

Tart

Roll out the dough and place on a tray along with the baking paper. Score a border of approx. 2 cm all around the edge of the dough, firmly prick the tart base with a fork. Cover with the ricotta mixture. Arrange the beetroot on top, brush with oil, season with salt. Scatter the walnuts over the top.

To bake

Approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly. Garnish with rocket.

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«Beetroot and rocket tart»

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4 people

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Beetroot and rocket tart

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