FREE-FORM BEETROOT, RICOTTA CREAM & HAZELNUT TART

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.