Name: Beetroot, cheese and walnut tart
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6
Ingredients: 1 bunch (6) baby beetroot, trimmed, scrubbed; 4 clove garlic; 2 tablespoon olive oil; 1 red onion, cut into thin wedges; 300 millilitre cream; 4 eggs; 1 tablespoon thyme leaves, plus extra to serve; 8 sheets filo pastry; 150 gram ricotta, torn; 1/4 cup walnuts, toasted; rocket salad to serve

Beetroot, cheese and walnut tart

The tried and true pairing of beetroot, cheese and walnut come together splendidly in this beautiful vegetarian tart recipe. Served with a fresh rocket salad, it's perfect for lunch or dinner

Serves 6

Prep

20M

Cook

1H 30M

Total

1H 50M

Ingredients

1 bunch (6) baby beetroot, trimmed, scrubbed

4 clove garlic

2 tablespoon olive oil

1 red onion, cut into thin wedges

300 millilitre cream

4 eggs

1 tablespoon thyme leaves, plus extra to serve

8 sheets filo pastry

150 gram ricotta, torn

1/4 cup walnuts, toasted

rocket salad to serve

Method

1.Preheat oven to hot, 200°C. Line an oven tray with foil.

2.Toss beetroot and garlic in half the oil, then season. Place in centre of foil and wrap loosely. Bake for 40-45 minutes until beetroot is just tender. When cool enough to handle, peel and cut beets in half lengthwise. Mash garlic with a fork, then set aside.

3.Reduce oven to moderate, 180°C. Lightly grease a 22cm round, 5cm-deep fluted tart pan with removable base. Place on an oven tray.

4.In a frying pan, heat remaining oil on medium. Cook onion for 4-5 minutes, stirring, until starting to caramelise. Season.

5.In a jug, lightly whisk cream and eggs together. Stir thyme leaves through. Season.

6.On a clean surface, overlap filo sheets, spraying each with oil. Gently ease into dish, covering the base and sides. Scrunch edges to form a rim.

7.Arrange beetroot, garlic, onion and ricotta evenly over pastry base. Pour egg mixture over. Bake for 35-40 minutes until just set in the centre. Sprinkle with walnuts and extra thyme leaves. Serve with rocket salad.