Beetroot & Ricotta Tart

Ingredients

BUCKWHEAT PASTRY

• 300g buckwheat flour
• 200g unsalted butter, cold, cubed
• 2 egg yolks
• 50ml water, cold
• Pinch salt flakes
• Cannola oil spray

LEEK & CARAWAY FILLING

• 1/2 tsp caraway seeds
• 1 tbsp light olive oil
• 25g unsalted butter
• 3 leeks, small, finely sliced
• Salt flakes

RICOTTA FILLING

• 150g That's Amore Ricotta Delicata
• 75g That's Amore Mascarpone, room temperature
• 1 egg yolk
• Salt flakes
• Cracked black pepper

ROASTED BEETROOTS

• 6-8 baby beetroots, washed
• 6-8 baby golden beetroots, washed
• 100ml light olive oil
• Salt flakes
• Cracked black pepper
• 2 tbsp red wine vinegar

TO SERVE

• Celery hearts
• Dill fronds
• Continental parsley leaves

Instructions

Preheat oven to 180ºC. Prepare 36cm X 12cm loose base rectangular tart ring - store in freezer until needed.

To make pastry:

Place buckwheat flour and butter in a bowl and rub between your fingertips until mixture resembles fine, sandy texture. Add egg yolks, water and generous pinch of salt. Mix well until pastry starts to come together. Turn out onto bench and bring together to form soft dough. Shape into flat disc, wrap in plastic wrap and refrigerate for 15-20 minutes.

To roast beetroots:

Trim leaves off beetroots and top and tail each beetroot with small paring knife. Keep beetroots separate to prevent bleeding and add them to two roasting trays. Add half of oil to beetroots and half to golden beetroots and shake tray. Season both with salt and pepper and cover with aluminium foil. Place in oven for 20-25 minutes to cook through. Remove from oven and check if cooked by pushing knife tip into beetroots.

Once beets are cooked, remove from oven and leave them covered with foil for 5 minutes to cool slightly. Gently peel beets to remove skin. Place red beetroots into a bowl and pour over cooking juices and tablespoon of red wine vinegar. Cover to macerate for half an hour and repeat with golden beetroots.

To make leek filling:

Add butter and oil to saucepan on medium heat, add caraway seeds and slice leeks and seasoning. Cook to soften over medium-low heat for 10-15 minutes, stirring regularly. Remove from heat and set aside.

To roll pastry:

Remove dough from fridge and knead to a dough. Lightly flour surface with buckwheat flour and roll pastry into long rectangle shape (larger than tart tin). Roll to thickness of 1/2 cm and place onto piece of baking paper and refrigerate for 10 minutes.

To make ricotta filling:

In mixing bowl, add ricotta and mascarpone and season, add yolk and mix well with spatula. Set aside.

To blind-bake tart:

Remove tart tin from freezer and pastry from fridge. Lightly spray tin with canola spray and lift pastry into tin. Push pastry into base and sides with fingers. Chill pastry in fridge for 5 minutes. Use paring knife to trim excess pastry.Line tart with baking paper and weigh down with baking beads or rice. Bake for 20 minutes before removing and leaving to cool down. 

Assembly of tart:

Transfer cooked leeks into tart base and use small offset spatula to level in filling evenly. Add spoons of ricotta filling on top and level smooth again.

Slice beetroots and arrange on top of ricotta filling. Cover surface of tart with beetroot pieces. Place tart back into oven for 15-20 minutes to bake. Remove from oven and allow to cool in tin.

Combine all of beetroot cooking juices and brush the top of tart with them. Use remaining juices to dress celery hearts and herbs for a side salad.

Serve immediately.