for 4 person

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

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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