Beetroot Tart
Beetroot Tart
We love serving up this bold color, especially around Valentine's Day!
Print Recipe
Ingredients
- 8 ounces Miceli's Ricotta Cheese
- ¼ cup Miceli's Parmesan Cheese grated
- 1 tablespoon cream
- ⅛ teaspoon thyme leaves
- 1 teaspoon lemon zest
- 3 tablespoons butter
- 2 tablespoons brown sugar
- ¼ cup white balsamic vinegar
- 15 ounces beets sliced
- 1 sheet puff pastry thawed
Instructions
- Preheat your oven to 425℉.
- Add the ricotta, parmesan, cream, thyme, and zest to a food processor, and then puree them.
- Add the butter, sugar, and vinegar to a pan over medium heat, and then let them cook for about 5 minutes.
- Transfer the mixture to a pie plate, and then add the beets.
- Cut the pastry into an 8-inch circle, and then add it to the plate.
- Let the tart bake for about 20 minutes, invert it, and then add the ricotta mixture.
Notes
We used canned beets! It’s easiest to place a serving platter over the pie plate, grab onto both dishes, and then turn them over to release the tart.
