TART ART THAT’S HARD TO BEET
TOP-TO-TAIL BEETROOT RICOTTA TART
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
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.