FREE-FORM BEET­ROOT, RI­COTTA CREAM & HAZEL­NUT TART

Woman’s Day (Australia) - - Food To Love -

SERVES 6 PREP + COOK 1 HOUR 10 MINS COST $$$$$

3 beet­root, peeled, cut into 1cm slices 1 onion, quar­tered 1 ½ tbsp thyme leaves ¼ cup ex­tra-vir­gin olive oil 2 tbsp red-wine vine­gar 700g ku­mara, chopped coarsely 1 ½ cups hazel­nut meal 1 egg, beaten lightly ½ cup grated gruyere cheese

cup skin­less roasted hazel­nuts, chopped coarsely 40g baby spinach leaves

RI­COTTA CREAM

1 ½ cups ri­cotta (see tip) 2 tsp finely grated lemon rind 1 tbsp lemon juice 2 gar­lic cloves, crushed Pre­heat oven to hot, 200°C. Line two large oven trays with bak­ing pa­per. Place beet­root and onion on one tray. Sprin­kle veg­eta­bles with 1 tbsp of the thyme and driz­zle with 1 tbsp each of the oil and the vine­gar and sea­son. Roast for 40 mins or un­til ten­der.

3 Mean­while, boil or steam ku­mara for 10 mins or un­til soft and drain.

4 Place the ku­mara in a large bowl and mash un­til smooth. Stir in the hazel­nut meal, egg and cheese and sea­son to taste. Spread mix­ture over re­main­ing tray into a 28cm x 36cm rec­tan­gle, about 1cm thick. Bake for 30 mins or un­til set and the edges are golden.

5 RI­COTTA CREAM

Mean­while, whisk all in­gre­di­ents in a large bowl un­til smooth and well com­bined. Sea­son to taste.

6 Spread ri­cotta cream over base. Top with beet­root, onion, re­main­ing thyme leaves, the chopped hazel­nuts and spinach. Driz­zle with re­main­ing oil and vine­gar.

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