Beetroot & Ricotta Tart

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By Darren Purchese

Roasted beets are livened up with a tangy vinaigrette and assembled on top of a creamy filling. All of this is encased in an earthy buckwheat pastry with sautéed leeks inside this delicious tart. The recipe is gluten free and can be made in any shaped tart, but I have used a long rectangle here for ease of cutting and serving.

Photography by Everyday Gourmet TV.

Time

2

hour

0

minutes

Degree of Difficulty

Medium

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Portions

6
servings

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COMPONENTS

 Buckwheat Pastry
 Leek & Caraway Filling
 Ricotta Filling
 Roasted Beetroots
 Dressed Side Salad

BUCKWHEAT PASTRY

300g buckwheat flour
200g unsalted butter
60g egg yolks (approx. 2 large eggs)
50 ml water
1 salt
 canola oil spray

LEEK & CARAWAY FILLING

½tsp caraway seeds
1tbsp olive oil
25g unsalted butter
3 small leeks, washed, fine sliced
 salt flakes

RICOTTA FILLING

150g Ricotta
75g Mascarpone, room temperature
1 egg yolk
 salt flakes
 cracked black pepper

ROASTED BEETROOTS

6 baby beetroots, washed & trimmed
6 baby golden beetroots, washed & trimmed
100 ml light olive oil
 salt flakes
 cracked black pepper
2tbsp red wine vinegar

TO SERVE

 celery hearts
 dill fronds
 continental parsley leaves
1

 

2

To make the pastry: Place the buckwheat flour and butter into a bowl and rub between your fingertips until the mixture resembles a fine sandy texture. Add the egg yolk, water and a generous pinch of salt. Mix well with light fingers until the pastry starts to come together. Turn out onto a bench and bring together to form a soft dough. Shape into a flat disc, wrap in plastic wrap and refrigerate for 20 minutes.

 

3

To roast the beetroots: Preheat the oven to 180°C and trim the beetroots of their leaves and top and tail each beetroot with a small paring knife. Keep the beetroots separate from the golden ones to prevent bleeding and add them to two roasting trays. Add half the oil to the beetroots and the remaining half to the golden beetroots and shake the tray. Season both with salt and pepper and cover them with aluminium foil. Place into the oven for 20-25 minutes to cook through. Remove from the oven and carefully lift the foil, use a paring knife to check they are cooked by pushing the tip into the beetroot. If it goes in without resistance the beets are cooked. If further cooking is required reattach the foil and place back into the oven until they are done.

 

4

Once the beets are cooked remove from the oven and leave them covered with the foil for 5 minutes to cool slightly. Remove the foil and gently peel the beets from their skin. Place the red beetroots into a bowl and pour over the cooking juices and a tablespoon of red wine vinegar. Cover to macerate for half an hour and do the same with the golden beetroots.

 

5

To make the leek filling: Add the butter and oil to a saucepan and turn onto a medium heat, add the caraway seeds and sliced leeks and seasoning. Cook to soften over a medium to low heat for 10-15 minutes, stir regularly. Remove from the heat and set aside.

 

6

Roll the pastry: Remove the dough from the fridge and knead to a dough. Lightly flour the surface with buckwheat flour and roll the pastry into a long rectangle shape (larger than your tart tin). Roll to a thickness of ½ cm and place onto a piece of baking paper and refrigerate for 10 minutes.

 

7

Make the ricotta filling: In a mixing bowl add the ricotta and mascarpone and season, add the yolk and mix well with a spatula. Set aside.

 

8

To blind bake the tart: Remove the tart tin from the freezer and the pastry from the fridge. Lightly spray the tin with canola spray and gently lift the pastry into the tart. Use your fingers to push the pastry into the base and sides of the tin. Place the tin back into the fridge to chill for 5 minutes. Remove the tin and use a paring knife to trim any excess pastry. Line the tart with baking parchment and weigh down with baking beans or rice. Place into the oven and bake for 20 minutes before removing and leaving to cool down. Remove the baking beans and paper and ensure the tart is cooked, if not, pop it back into the oven for a couple of minutes.

 

9

Assembly of the tart: Transfer the cooked leeks into the tart base and use a small offset spatula to level in the filling evenly. Add spoons of the ricotta filling on top and use the spatula to level smooth again. Slice or cut the beetroots and arrange them on top of the ricotta filling. Cover the surface of the tart using all of the beetroot pieces. Place the tart back into the oven for 15 - 20 minutes to bake. Remove from the oven and allow it to cool down in the tin. Combine all of the beetroot cooking juices and brush the top of the tart with them. Use the remaining juices to dress the celery hearts and herbs for a side salad to serve with a slice of tart.

 

 

10

 

1
0 hours 0 minutes

2
0 hours 0 minutes

To make the pastry: Place the buckwheat flour and butter into a bowl and rub between your fingertips until the mixture resembles a fine sandy texture. Add the egg yolk, water and a generous pinch of salt. Mix well with light fingers until the pastry starts to come together. Turn out onto a bench and bring together to form a soft dough. Shape into a flat disc, wrap in plastic wrap and refrigerate for 20 minutes.

3
0 hours 0 minutes

To roast the beetroots: Preheat the oven to 180°C and trim the beetroots of their leaves and top and tail each beetroot with a small paring knife. Keep the beetroots separate from the golden ones to prevent bleeding and add them to two roasting trays. Add half the oil to the beetroots and the remaining half to the golden beetroots and shake the tray. Season both with salt and pepper and cover them with aluminium foil. Place into the oven for 20-25 minutes to cook through. Remove from the oven and carefully lift the foil, use a paring knife to check they are cooked by pushing the tip into the beetroot. If it goes in without resistance the beets are cooked. If further cooking is required reattach the foil and place back into the oven until they are done.

4
0 hours 0 minutes

Once the beets are cooked remove from the oven and leave them covered with the foil for 5 minutes to cool slightly. Remove the foil and gently peel the beets from their skin. Place the red beetroots into a bowl and pour over the cooking juices and a tablespoon of red wine vinegar. Cover to macerate for half an hour and do the same with the golden beetroots.

5
0 hours 0 minutes

To make the leek filling: Add the butter and oil to a saucepan and turn onto a medium heat, add the caraway seeds and sliced leeks and seasoning. Cook to soften over a medium to low heat for 10-15 minutes, stir regularly. Remove from the heat and set aside.

6
0 hours 0 minutes

Roll the pastry: Remove the dough from the fridge and knead to a dough. Lightly flour the surface with buckwheat flour and roll the pastry into a long rectangle shape (larger than your tart tin). Roll to a thickness of ½ cm and place onto a piece of baking paper and refrigerate for 10 minutes.

7
0 hours 0 minutes

Make the ricotta filling: In a mixing bowl add the ricotta and mascarpone and season, add the yolk and mix well with a spatula. Set aside.

8
0 hours 0 minutes

To blind bake the tart: Remove the tart tin from the freezer and the pastry from the fridge. Lightly spray the tin with canola spray and gently lift the pastry into the tart. Use your fingers to push the pastry into the base and sides of the tin. Place the tin back into the fridge to chill for 5 minutes. Remove the tin and use a paring knife to trim any excess pastry. Line the tart with baking parchment and weigh down with baking beans or rice. Place into the oven and bake for 20 minutes before removing and leaving to cool down. Remove the baking beans and paper and ensure the tart is cooked, if not, pop it back into the oven for a couple of minutes.

9
0 hours 0 minutes

Assembly of the tart: Transfer the cooked leeks into the tart base and use a small offset spatula to level in the filling evenly. Add spoons of the ricotta filling on top and use the spatula to level smooth again. Slice or cut the beetroots and arrange them on top of the ricotta filling. Cover the surface of the tart using all of the beetroot pieces. Place the tart back into the oven for 15 - 20 minutes to bake. Remove from the oven and allow it to cool down in the tin. Combine all of the beetroot cooking juices and brush the top of the tart with them. Use the remaining juices to dress the celery hearts and herbs for a side salad to serve with a slice of tart.

 

10
0 hours 0 minutes