TART ART THAT’S HARD TO BEET

South Burnett Times - - WEEKEND - WORDS: ALI­SON ADAMS PHOTO: BRETT STEVENS

TOP-TO-TAIL BEET­ROOT RI­COTTA TART

Serves 6

IN­GRE­DI­ENTS

2 beet­roots, trimmed, green tops re­served 1 tbsp ex­tra-vir­gin olive oil, plus ex­tra, to driz­zle 1 red onion, thinly sliced 2 gar­lic cloves, thinly sliced 1 tbsp brown su­gar 1 tbsp bal­samic vine­gar 450g ri­cotta 3 eggs

OLIVE OIL PAS­TRY:

300g (2 cups) plain flour 60ml ( 1⁄ cup) ex­tra-vir­gin olive oil 4 60g un­salted but­ter, chopped, chilled 2 tbsp iced wa­ter

METHOD

Process flour, oil, but­ter and a pinch of salt in a food pro­ces­sor un­til mix­ture re­sem­bles fine bread­crumbs. Add wa­ter. Process un­til mix­ture just comes to­gether. Line a 19 x 27cm tart tin, with re­mov­able base, with pas­try and trim ex­cess. Re­frig­er­ate for 20 min­utes. Place beet­root in a mi­crowave-safe bowl. Cook, cov­ered, on high for 8 min­utes or un­til ten­der. Peel. Cut into wedges.

While beet­root is cook­ing, re­serve a few small beet­root leaves. Finely chop re­main­ing leaves. Heat oil in a fry­ing pan over medium heat. Add onion. Cook, stir­ring of­ten, for 5 min­utes. Add gar­lic. Cook for a fur­ther minute. Add chopped greens. Stir un­til wilted. Add su­gar and vine­gar. Sim­mer, stir­ring, for 5 min­utes or un­til liq­uid evap­o­rates. Set aside to cool.

Pre­heat oven to 180C/160C fan-forced. Line pas­try with bak­ing pa­per. Fill with pas­try weights or rice. Bake for 15 min­utes. Re­move pa­per and weights. Bake for a fur­ther 10 min­utes. Set aside.

Whisk ri­cotta and eggs in a bowl un­til smooth. Sea­son. Scat­ter onion mix­ture over tart base. Smooth over ri­cotta mix­ture. Ar­range beet­root wedges on top. Bake for 15 min­utes on bot­tom shelf. Trans­fer tart to top shelf. Bake for a fur­ther 10 min­utes or un­til fill­ing is golden. Top with re­served beet­root leaves.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.