recipe of favorite Top-to-tail beetroot ricotta tart

How are you? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Top-to-tail beetroot ricotta tart. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Top-to-tail beetroot ricotta tart is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Top-to-tail beetroot ricotta tart is something that I’ve loved my entire life.

Table of Contents


  • 2 beetroots (about half a bunch), trimmed, green tops reserved
  • 1 tablespoon extra virgin olive oil, plus extra, to drizzle
  • 1 red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 450g ricotta
  • 3 eggs


  • Step 1
    To make the pastry, process the 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 (base measurement) tart tin, with removable base, with pastry and trim excess. Place in the fridge for 20 minutes to rest.
  • Step 2
    Meanwhile, place beetroot in a microwave-safe bowl. Cook, covered, on High for 8 minutes or until tender. Drain and rinse under cold water to cool. Peel. Cut into wedges.
  • Step 3
    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 or until softened. Add garlic. Cook for a further minute. Add chopped greens. Stir for 5 minutes or until wilted. Add sugar and vinegar. Simmer, stirring, for 5 minutes or until liquid evaporates. Set aside to cool.
  • Step 4
    Preheat oven to 180C/160C fan forced. Line pastry case with baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights or rice. Bake for a further 10 minutes or until golden. Set aside.
  • Step 5
    Place oven rack on bottom shelf of oven. 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. Transfer tart to top shelf. Bake for a further 10 minutes or until filling is firm and golden. Top with reserved beetroot leaves.

So that’s going to wrap it up for this exceptional food Top-to-tail beetroot ricotta tart recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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