Beetroot and rocket tart

Beetroot and rocket tart

Total: 45 min. | Active: 20 min.
Nutritional value / person: 538 kcal
, Fat: 36 g
, Carbohydrate: 39 g
, Protein: 14 g


4 people


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:

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2 fresh eggs
40 g rocket
250 g ricotta
¼ tsp salt
a little pepper


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

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


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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