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Cheese and beetroot tart
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Create a delicious gourmet tart in just 30 minutes!
Ingredients:
  • 1 sheet Brand Puff Pastry, thawed
  • 100g fresh ricotta
  • 100g Australian feta, crumbled
  • 36.40 gm Extra Virgin Olive Oil
  • 250g packet baby beetroot, drained, thinly sliced
  • 20.00 ml red wine vinegar
  • 20.00 ml chopped chives
  • Baby rocket leaves, to serve (optional)
Instructions:
  • Preheat the oven to 200C (180C fan). Place the pastry sheet on a baking tray lined with baking paper. Using a small sharp knife, lightly score a 1cm border without cutting all the way through. Bake for 20 minutes, gently pressing down the center with a clean tea towel halfway through cooking to prevent burning from steam, until golden brown.
  • In a medium bowl, mix together the ricotta, feta, and half of the oil. Season with pepper.
  • Spread a generous layer of the ricotta mixture over the hot pastry, reserving a small amount. Arrange the beetroot on top. Whisk together the vinegar and remaining oil in a bowl, then drizzle over the tart. Season with salt and pepper. Finish by garnishing with chives and the reserved ricotta mixture. Serve promptly with a side of fresh rocket.

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