Beetroot and Carrot Tart With Ricotta


Tenina Holder

Posted March 3, 2021 (Last updated January 12, 2022)



Total Time




This very pretty and festive tart will suit the vegetarians in your household but the carnivores will love it too. Dinner problems solved!


  • Lemon icon
    Lemon1zest of
  • Black pepper icon
    Black pepperas neededfreshly ground
  • Carrot icon
  • Fresh beet icon
    Fresh beet1finely sliced
  • Butter icon
    Butteras neededmelted
  • Puff pastry icon
    Puff pastry1
  • Provolone cheese icon
    Provolone cheese50 g
  • Garlic clove icon
    Garlic clove1
  • Fresh thyme icon
    Fresh thymeas neededleaves of, plus more for garnish
  • Ricotta cheese icon
    Ricotta cheese500 g
  • Egg yolk icon
    Egg yolk2
  • Lemon juice icon
    Lemon juice110 g
  • Sea salt icon
    Sea salt1 teaspoon

  • 1. Pre-heat oven - 200°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Roll out the puff into a large rectangle and place on the tray
  • 4. Bake until light golden - 20 min, 200°C
  • 5. Add lemon, provolone cheese, garlic clove and fresh thyme to the TM5 bowl
  • 6. Chop with MC in place - 5 sec, speed 8
  • 7. Then add ricotta cheese, egg yolk, black pepper, lemon juice and sea salt to the TM5 bowl
  • 8. Mix with MC in place - approx 6 sec, speed 3
  • 9. Once the pastry has baked 20 minutes, cut a border approx 3-4cm wide around the edges and press the centre rectangle down with a spatula
  • 10. Arrange mixture in baking sheet
  • 11. Spread the ricotta mixture over the centre pastry then top with beetroot and carrot strips
  • 12. Drizzle with lemon juice
  • 13. Reduce oven temp to 180°C
  • 14. Bake 15 minutes until the veggies have softened and the pastry is golden brown
  • 15. Brush entire tart with melted butter and garnish with fresh thyme leaves to serve

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